Recipe
Showa-Era Chef Interviewed on TV!
Ingredients
- Sailfinpoacher (Hakkaku) - 3 (for sashimi)
- Rockfish(Soi) - 1
- Flounder(Hirame) - 1 (for tempura)
- Oysters- 2 bags
- Greenonions - to taste
- Burdockroot - to taste
About "Sourcing Sailfin Poacher, Rockfish, Flounder, and Oysters (Shopping Trip for the Cooking Episode)"
This video documents the chef of 'Kisetsu Ryori Kobushi,' a Japanese restaurant in Niki Town, Yoichi District, Hokkaido, as he heads to Kakizaki Shoten in Yoichi to shop for seafood while being interviewed by HBC TV. He purchases sailfin poacher (3 for sashimi), rockfish, flounder (for tempura), oysters, and vegetables (green onions, burdock root). In the car, he shares stories of his 50-year culinary career, his training days, memories of his late wife (the restaurant's hostess), and his new challenge as a Muscat grape farmer. This episode covers only the shopping trip, setting the stage for the upcoming preparation and cooking episode.
Tips for Making "Sourcing Sailfin Poacher, Rockfish, Flounder, and Oysters (Shopping Trip for the Cooking Episode)"
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Choosing Seafood
- Choose sailfin poachers with wide-open mouths for sashimi. The chef purchased three that he deemed 'perfect'.
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Choosing Seafood
- Select one flounder for tempura. Choose the type and cut of fish based on how it will be prepared.
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Choosing Seafood
- Oysters are the chef's favorite, so he bought two bags. He prioritizes sourcing directly from high-freshness markets.
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Sourcing Location
- Kakizaki Shoten in Yoichi, Hokkaido, is a local market with an abundant selection of fresh seafood, trusted by the chef.
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Ingredients
- Procure vegetables like green onions and burdock root to accompany the tempura.
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Chef's Philosophy
- By showing the fish-cleaning prep work in videos, he aims to create educational content that helps viewers learn how to fillet fish.
Ingredients for "Sourcing Sailfin Poacher, Rockfish, Flounder, and Oysters (Shopping Trip for the Cooking Episode)"
6 items* Tap ingredient names to find on Amazon
How to Make "Sourcing Sailfin Poacher, Rockfish, Flounder, and Oysters (Shopping Trip for the Cooking Episode)"
- 1
Arrive at Kakizaki Shoten (Yoichi, Hokkaido) and meet up with the TV camera crew.
- 2
Have the shop staff show high-quality sailfin poacher, and select 3 for sashimi.
- 3
Select 1 flounder for tempura and 1 rockfish.
- 4
Grab 2 bags of oysters, a personal favorite.
- 5
In the produce section, select vegetables like green onions and burdock root for tempura and garnishes, and place them in the basket.
- 6
Pay at the register, receive the receipt, and complete the shopping trip.
- 7
(Next Episode) Proceed to the preparation and cooking phase to clean and cook the purchased fish.
Detailed Commentary on "Sourcing Sailfin Poacher, Rockfish, Flounder, and Oysters (Shopping Trip for the Cooking Episode)"
* Content organized by topics from the video.
Chatting in the Car on the Way to Kakizaki Shoten
On a warm mid-February day, 'Kobushi no Itasan,' wearing his signature red hanten (traditional winter coat), was heading to Kakizaki Shoten in Yoichi in a car driven by his partner, Kengorian. Since they were being filmed by HBC TV, they planned to source and prepare some special fish. In the car, the conversation starts with Valentine's Day and moves to a joke about his recent cataract surgery, with him joking that 'the world has changed, I can even see the color of underwear now.' He also earnestly shares his deep life philosophy and social perspectives as a Showa-era craftsman, discussing the depopulation of rural areas and his concerns about war.
Snow Shoveling Job & Muscat Farming Challenge
The chef reveals that during the winter, he stays active by working a part-time snow shoveling job at JR Yoichi Station. Although January was tough due to heavy snow, this job continues until mid-March. Then, starting in April, he will embark on a brand-new challenge as the owner of a Muscat grape farm. Since he will be running his own farm, he mentions needing to find helpers to work with him. Regarding YouTube video production, he expresses an eager desire to learn how to use editing software so he can pass down his culinary skills to the younger generation.
Arriving at Kakizaki Shoten & Meeting the TV Crew
Upon arriving at their destination, Kakizaki Shoten, the HBC TV crew was already waiting on-site. Surrounded by TV cameras, the chef remains completely unfazed, stepping into the store with his usual natural demeanor. Facing the array of fresh seafood lined up inside, his professional chef's eye lights up. He begins searching for the best ingredients for the day's dishes while casually chatting with the accompanying TV staff, camera crew, and store employees.
Selecting Fresh Fish & His Favorite Oysters
The store clerk energetically shows off a sailfin poacher (hakkaku) with its mouth wide open. The chef praises it as 'perfect' and decides to buy three for sashimi. While surprised by the 5,000 yen price tag on the abalone, he selects a reasonably priced rockfish and a flounder for tempura. He also secures two bags of oysters, his absolute favorite. At one point, the clerk holds up a massive cod for the camera, allowing everyone to fully enjoy the lively market atmosphere.
Buying Vegetables & a Friendly Checkout
After securing the fish, the chef heads to the produce section. He quickly fills his basket with green onions, burdock root, and other vegetables for tempura and garnishes, all while playfully complaining about the store's blindingly bright lights. At the register, he warms up the atmosphere with some playful, old-school charm, calling the familiar female cashier 'cute.' He completes the payment, makes sure to get his receipt, and successfully wraps up the shopping trip.
A 50-Year Culinary Career & Training Days
Back in the car, the chef reflects on his journey as a culinary professional. He became a head chef 50 years ago at the age of 23. Starting as an apprentice, he honed his skills through rigorous training in regions like Maebari and Yubari. Before establishing his current restaurant, he ran a shop in Kotoni, Sapporo, for 25 years. He calmly shares precious episodes from his half-century history of wielding a kitchen knife, showcasing the deep experience behind his reliable techniques.
Buying a Mountain & the Bond with His Late Wife
The heartwarming reason behind establishing his restaurant deep in the mountains is revealed. His late wife, who served as the restaurant's hostess, was an avid mountain lover who adored foraging for wild plants and mushrooms. Wanting to see her happy, they searched for a mountain together and purchased about 3 cho-bu (approx. 7.3 acres) of land for 5.5 million yen. This mountain has become a treasure trove for them, yielding abundant fresh ingredients used in the restaurant, such as Ainu leeks, bamboo shoots, butterbur, bracken, water dropwort, and various mushrooms.
Culinary Video Philosophy & Next Episode Teaser
The conversation in the car shifts to the chef's dedication to his YouTube cooking videos. Mentioning that his previous video on 'Koi no Arai' (chilled carp sashimi) received tens of thousands of views, he expresses his enthusiasm to tackle carp dishes again this year. By showing the preparation and filleting process in his videos, he aims to deliver educational content that helps viewers learn how to clean fish. Having finished the shopping trip, the video concludes with a teaser for the next episode, where he will finally prep and cook the sourced fish.
About こぶしの板さん
こぶしの板さん
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