hey masaru, Kina is out of season currently hence the bad taste. There is a superstition here when a certain tree blooms is when it's best to harvest them. Much better at that time to eat which is roughly late spring(November-ish)
@@georgeherekotukutuku7556 I couldn't remember if it was the pohutakawa or bottle brush. It's been a few years since I went for a dive but yeah it was what my father hold told me as well. It isn't a superstition correct but I guess it's more of a way to explain to people that don't understand it like we do
was about to make a dumb comment about how is november spring but then i rember.... i rember australia upside down place. toilet flush in wrong direction land XD /j
yeah i feel the same about kina, it's apparently better in the summer (i don't know when this was filmed but it's winter right now) and the flavour might change depending on the region, i have friends who love it
I've tried Kina many times, all seasons, fresh, sushi places, store bought. I've always tasted bleach. I have since learned that Kina is like coriander, some love it, some think it tastes like chemicals.
Use two tablespoons, push them through the mouth, pry open. A good time to dive for Kina is when the pohutukawa trees are blooming red. Love the videos hope you enjoy our beautiful country ☺️👌🏼 itadakimasu!
I love your underwater footage, it’s beautiful. I would like to try sea urchin, and many more things I’ve seen on your channel, but in America you can’t find any of this food unfortunately. Love watching your videos! They are awesome!
As a kiwi, i dont know who told you to eat it like that but thats bot how we do it and im sorry that was your experience. Our seafood is grand and we live off it ❤️
Aw man, I'm sad the kina didn't taste good. Also, I love the footage, murky or not - it's cool to see a realistic view of what you go through to get food.
As far as I remember these kind of sea urchin doesn't really taste that great compared to your usual Uni. As they said 'the smaller the uni the better it tastes'. Edit: asked around with my NZ friend, they said you can mix them until they're paste, sprinkle a little salt, add a knob of butter and garlic powder to remove the smell and heat them until the consistency nears those of pate and use them as spread?
Masaru-san you sure are a trooper! I hate normal uni because it looks like tongues, has a weird texture, and tastes like the ocean's pee, but you managed to not only eat, but prepare and taste several uni of a variety even worse than the regular kind! I don't know how you do it. I would have taken those things right back to the sea and let some fish have them instead.
Try to cook ur Uni tempura version, add salt, pepper, msg, wheat flour , rice floor , and then deep-fried it until golden brown. Eat with chili sauce is best.
Hola, en Chile 🇨🇱 mi país, el erizo se come con una salsa de cebolla picada en cubos pequeños con perejil o cilantro y jugo de limón. Se mezcla y se sirve con pan tostado con mantequilla. Es delicio.
I love uni. I recently paid a lot of money for urchin here in Alaska, and it tasted so strong and bitter that I nearly threw up immediately. I was very, very disappointed. Now I know I'm not alone.
Sea urchins from the Adriatic Sea have orange eggs, fishing is currently prohibited, they are really tasty and are also used as a sauce for pasta (spaghetti)
So funny watching you open kina like that lol, we use a butter knife and crack them in half. Also kina are delicious! Where did you get those ones? They look fat and delectable to me so I'm surprised they tasted bad. Maybe I should try eating starfish in Japan? They are related to kina after all.
Greetings from the South, USA. Mississippi to be exact. Living on the coast here is amazing, especially being close to New Orleans, as the seafood is divine and I think you'd REALLY enjoy a trip here one day. We eat a lot of similar things down here, and I KNOW you'd be welcomed with our special Southern charm.
単に季節の問題でしょうね。Wikipedia（英語版）の記載によれば、Kinaは一年の大半の時期は苦味を持ち、kōwhaiの花が咲く春と、pōhutukawaの花が咲く夏だけがおいしいということのようです。
口の中に広がるえぐみは恐らくウニの精○が原因かと
He’s so polite how he doesn’t waste the food he made for himself. Way to fight it Masaru! 💪🏼
いつになく反応が素直すぎて笑ったw
コメ欄外人さんが丁寧に教えてくれるのホッコリする
逆に、マサルさんの方は外国人だと思います笑
キナハヒトニナゲチャイケマセン。
アイコン可愛い
私は台湾人であなたの動画をよく見ていますが、見終わるととてもお腹が空いてきます。
Yo de Chile y también me da hambre 😂😂
“まずい”という情報に関してTH-camで一番信用できると思う
美味しい動画も好きだけど、こういう不機嫌な動画も見てる側としてはめっちゃ面白いです。
hey masaru, Kina is out of season currently hence the bad taste. There is a superstition here when a certain tree blooms is when it's best to harvest them. Much better at that time to eat which is roughly late spring(November-ish)
日本の晩春は5~6月上旬だから
季節的には間違ってはないんだよなぁ🤔
@@georgeherekotukutuku7556 I couldn't remember if it was the pohutakawa or bottle brush. It's been a few years since I went for a dive but yeah it was what my father hold told me as well. It isn't a superstition correct but I guess it's more of a way to explain to people that don't understand it like we do
@@shinise_sozaiya南半球は季節逆ですからねー
日本の晩春は5月〜6月やけど11月の晩春あたりが美味しいて言うてくれてるやん
was about to make a dumb comment about how is november spring but then i rember.... i rember australia upside down place. toilet flush in wrong direction land XD /j
yeah i feel the same about kina, it's apparently better in the summer (i don't know when this was filmed but it's winter right now) and the flavour might change depending on the region, i have friends who love it
it's always shocking that southern hemisphere is winter now xD
Yeah wrong time of year, december when the pohutukawa are flowering.
視聴者からするまさるさんが苦しむ動画は大好物です！
こんなに身が詰まって美味しそうなのに！！！
ウニの食べるものとかで日本のものもちょっとにがい時期がありますね。
からつきのまま オレンジのとこ ぷりぷりスプーンで食べています。
やっぱウニは 甘い時期がいいですよね！
マサルの投稿を見るのはいつもとても楽しいです！ 😆
Props to Masaru for not giving up and still trying everything he can to eat it
ここまで食材を突き放したマサルくんは珍しい。それだけ期待とのギャップが大きすぎたんだろうねえ
多分よっぽど美味しいと思ってたんでしょうね笑笑
テンション下がったを越えて機嫌悪くなってたのちょっと面白かったです笑
久々に観たマサルとサポ味を聴けて
個人的に満足度高めの動画でした笑
これは時期変えてもう一度食べてみてほしいなぁ
夏なのね。みんな教えてくれて優しいですね。
It always brings a smile to my face with how positive you are in all of your videos. Love you Masaru hope good always come your way!!
I love how entertaining you are, never thought id be so enthralled by seafood.
ブダイフライ美味しく頂きました😋
ちょっと高いよなぁ…と思ってたけど絶品！家族のイベントや「ちょっとご褒美」の時に今後も利用させて頂きたいと思います❤
まずい時マズイって言うの好き
ウッキウキからの落胆がわかりやすい😂
ウッニウニ？
何があっても食材を無駄にしないの好き
ウニは食ってる物で味が変わります
そのウニにキャベツを与えればキャベツ味になります。
そのウニが食ってる海藻はしょうもないもん食ってるんだと思います
現地にコンブやワカメが生えていなかったりするのでは？？
コンブが沢山生えている所でウニを取れば美味だと思います
I’ve never seen someone struggle so much with buttering toast
ヒトデ系の味って言った瞬間なんも分からんくなった
苦くて臭くて渋くて食感が悪いなんて、そんな役満みたいな食材に出逢えて良かったやん😂
きな臭いの語源はこれらしいですね（民明書房）
信じちゃったじゃないか
Масару, ты молодец, спасибо большое за контент, за возможность узреть то, чего я нигде не видел.
まあ、うまかったら日本に輸入してるよね。
ウニ好きとしては、マズイという想像が困難です😅
@@CPV3502ウニ好きなら尚更上手いのと不味いの分かるんじゃないの...？笑
@@popo_10969想像なそもそも食ってる訳ちゃうねんからわからんやろw
めっちゃ美味いんだろうなと思いながら見てたけど、ある意味期待を裏切らない😄
マサルさん、こんばんは。
ちゃんと『苦くて 臭くて 渋くて 食感が悪い』だげ食レポありがとうございます！！
素直なコメントが好きです
コメント見てると旬じゃなかったみたいやね！旬のときに再チャレンジできたらええね！
加熱で味かわる可能性ってあるんやろか…？
トーストにのせるってんならいわゆるウニソースみたいにしたら美味しかったとか？
ウニというより南国の木の実のような見た目ですね。しかし外国の人のコメをみるとどうやら時期が悪かったようですね、時期の良いキナはどのような味がするのか…気になるところです😊
I've tried Kina many times, all seasons, fresh, sushi places, store bought. I've always tasted bleach. I have since learned that Kina is like coriander, some love it, some think it tastes like chemicals.
ちゃんと口に合わない時はそういってくれる安心感w
Use two tablespoons, push them through the mouth, pry open. A good time to dive for Kina is when the pohutukawa trees are blooming red. Love the videos hope you enjoy our beautiful country ☺️👌🏼 itadakimasu!
There are many varieties of sea urchin, but only a select few are good for eating. I will try to translate
ウニにはたくさんの種類がありますが、食用に適しているのはほんの一部です。翻訳してみます
Red sea urchins eat a kind of kelp that gives them a buttery texture and pleasant flavour
サポみ、懐かしかった😁
英語のコメント翻訳して読むの好き
I love your underwater footage, it’s beautiful. I would like to try sea urchin, and many more things I’ve seen on your channel, but in America you can’t find any of this food unfortunately. Love watching your videos! They are awesome!
That is unfortunate they were not delicious, I was excited for you to enjoy the amount you caught!
thanks for the eng subs
Loool, he was like a sea otter, smashing the shell loooool. Only with a spoon instead of a rock.
As a kiwi, i dont know who told you to eat it like that but thats bot how we do it and im sorry that was your experience. Our seafood is grand and we live off it ❤️
日本でもガンガゼが食用に用いられない理由と似てるね
they are quite creamy in season (when it starts to get warmer) you should try them later in the year as its winter currently in nz
I love fresh urchin. I became a subscriber due to your honest review😂 of your opinion after tasting urchin.
Aw man, I'm sad the kina didn't taste good.
Also, I love the footage, murky or not - it's cool to see a realistic view of what you go through to get food.
取られないでウジャウジャ転がってるわけだwww
I want to see you prepare more western foods - your toast and butter was hilarious !
As far as I remember these kind of sea urchin doesn't really taste that great compared to your usual Uni. As they said 'the smaller the uni the better it tastes'.
Edit: asked around with my NZ friend, they said you can mix them until they're paste, sprinkle a little salt, add a knob of butter and garlic powder to remove the smell and heat them until the consistency nears those of pate and use them as spread?
Masaru-san you sure are a trooper! I hate normal uni because it looks like tongues, has a weird texture, and tastes like the ocean's pee, but you managed to not only eat, but prepare and taste several uni of a variety even worse than the regular kind! I don't know how you do it. I would have taken those things right back to the sea and let some fish have them instead.
Uni has umami flavor, the flavor you can never make, and not it does not taste like ocean's piss
Yeah, what a waste of so many sea urchins.
Summer uni is the best.
En Polynésie on les fait cuire dans le feu avec les feuilles de palmes de cocotier et refroidir direct dans la mer avant de les manger. Miam miam.
I love how even though you didn't like it you kept eating it. Much respect to the animal 💚
I love your facial expressions when you dislike a sea creature
With salt and lemon should taste better for sure.
なるほど、流通していないのには、理由があるということですね。
それをマサルはいつも証明してくれる🙏
でかくて美味いなら、瓶詰になって日本に輸出されていてもおかしくないですからね
Watching Japanese content is very different from English content, but very lovely.
高知県でも馬糞ウニもかなりデカい
オレンジと白の柄だったかな
He didn't like it, but he finished it anyway. He appreciates the food. Respect 👍
棲息する海藻が違うのかな？日本の雲丹、最高なのに。
I have no clue what this man is saying but I love these videos!
Maybe that's the reason there's an abundance of urchin there. Don't give up on trying Aussie's seafood tho!
餌をキャベツに変えて１か月位養殖すれば、味が変わるかも？ ウニの大きさの割には身が貧弱な気がします。（貧弱でもデカいですけどね。）長期滞在するのなら、神奈川県三浦市の紫ウニ養殖を参考にしてみてください。
Dang that looked so yummy, sad it didn't taste good. Though if it was tasty it probably would have been overfished already 😅
すごい期待して取って、美味しくなかったなんて可哀想すぎる
Try to cook ur Uni tempura version, add salt, pepper, msg, wheat flour , rice floor , and then deep-fried it until golden brown.
Eat with chili sauce is best.
Oh Masaru! You make me smile! I love your videos. Buttered toast is the best, but toast your bread a bit longer! ❤
Quelle che si trovano in Sicilia sono buonissime, dolce salato umami. Una bomba si sapore , mai provate quelle di altri posti
Love this series!
Hola, en Chile 🇨🇱 mi país, el erizo se come con una salsa de cebolla picada en cubos pequeños con perejil o cilantro y jugo de limón. Se mezcla y se sirve con pan tostado con mantequilla. Es delicio.
Sea urchin is hedgehog in Chillean, awww
I love uni. I recently paid a lot of money for urchin here in Alaska, and it tasted so strong and bitter that I nearly threw up immediately. I was very, very disappointed. Now I know I'm not alone.
苦くて臭くて渋くて食感が悪かったら普通の人はすぐゴミ箱行きなのにちゃんと食レポしてえらい！
Sea urchins from the Adriatic Sea have orange eggs, fishing is currently prohibited, they are really tasty and are also used as a sauce for pasta (spaghetti)
私、アオスジガンガゼ食べたことあるけど一般的な雲丹の味と変わりませんでしたよ。機会があれば試してみて下さい。
何泊なの？めっちゃ気になる
Kina best in December when the pohutakawa tree is flowering. Taste much better then
NZのKina、あたりハズレが大きいのですよねぇ・・・身の色合いも日本のウニと比べると"くすんだ"というより、まっ茶色のも多いし。それでも時々は絶品に当たることはありますが。まあ、日本のウニには敵わないですけど、ここに住んでいると、それしか選択肢が無いので、どうぞご勘弁ください。
After New Zealand, you should plan a trip to the East Coast of North America. Lots of interesting fish to eat there...
So funny watching you open kina like that lol, we use a butter knife and crack them in half. Also kina are delicious! Where did you get those ones? They look fat and delectable to me so I'm surprised they tasted bad. Maybe I should try eating starfish in Japan? They are related to kina after all.
This flavour is in my top 5 of flavours for sure. They are delicious.
Greetings from the South, USA. Mississippi to be exact. Living on the coast here is amazing, especially being close to New Orleans, as the seafood is divine and I think you'd REALLY enjoy a trip here one day. We eat a lot of similar things down here, and I KNOW you'd be welcomed with our special Southern charm.
Look at that, it's bigger than Masaru's hand. so cool🔥
Masaru coba buat konten mencari kerang di pinggir pantai
ガンガゼとどっちが不味いですか？
I've always wondered how Japanese like sea urchin so much...😂
ガンガゼと比べてどっちが美味しいのかな？
0:56 一匹撮り逃し見つけて嬉しいw
I thought male and female kina have different tastes and season and water temp or regions taste different too
i feel like if you rinsed the uni til the water was clear instead it wouldn't have had that bitter residue from the murky bowl soaking.
日本のウニでさえ、種によって美味しいものや癖が強いもの、食性によっても味が変わったりするらしいですね。
話によると、キャベツウニもキャベツだけだと味は薄く、食べる1週間前から昆布とか与えるとガラッと風味が変わるそうです。
現地食べてる餌がアカンのかも・・・？捕る場所によっては美味いのもいたりするのかな？
キャベツだけじゃダメなんですね…そらあまりキャベウニ流行りませんわね
how did bro get crispy toast but it does not look toasted at all
なるほど、初夏くらいが旬だから今はまずいのか
年末にリベンジして欲しいw
きまぐれさんヒトデ食べていましたよ💦
ウニは晩秋にとって食べたら美味しいとのコメントがあるね。確かに魚もシュンだと美味しいからね。
That’s the lightest “toast” I’ve ever seen in my life