Name: Horse Mackerel Tataki, Mozuku Seaweed in Vinegar, and Acqua Pazza
Cuisine: 和食
Ingredients: Wild red sea bream (or Nagasaki dream scorpionfish, etc.); Horse mackerel (approx. 300 yen); Frozen minced bluefin tuna (negitoro) 150g (650 yen); Chilled minced tuna 100g (430 yen); Niigata fresh raw mozuku seaweed (430 yen); Hokkaido clams (130 yen); Coho salmon Saikyo-zuke (miso-marinated) (400 yen); Sablefish (Gindara) Saikyo-zuke (miso-marinated) (500 yen); Chilled spicy cod roe (mentaiko) (300 yen); Hokkaido butterflied raw Okhotsk atka mackerel (hokke) (430 yen) *not used this time

About "Horse Mackerel Tataki, Mozuku Seaweed in Vinegar, and Acqua Pazza"

To celebrate reaching 100,000 YouTube subscribers, Chef Masuya visited the popular giant fish market 'Kakujoe Gyorui' with his wife Mihoko Abukawa (Abu-chan) and Japanese cuisine expert Chef Yuichi Sato. They share practical tips from a pro's perspective, such as how to spot fresh horse mackerel and the best way to grill Saikyo-yaki (miso-marinated fish). The ingredients they bought will be used to make Horse Mackerel Tataki, Mozuku Seaweed in Vinegar, and Acqua Pazza in the upcoming cooking episode. This video is packed with smart shopping tips and showcases the market's incredible selection and services.

Introduction to 桝谷のSimple is best →

Tips for Making "Horse Mackerel Tataki, Mozuku Seaweed in Vinegar, and Acqua Pazza"

Choosing Mackerel
- Look for three signs of freshness: bright red gills, clear and non-cloudy eyes, and a plump, thick body when viewed from above. These indicate a fatty, delicious fish.
Choosing Flounder
- Flounder is considered tastiest when it weighs around 2 to 3 kg.
Frozen vs. Chilled
- Modern freezing technology is highly advanced, so frozen minced tuna tastes almost identical to chilled. Frozen options are often cheaper and offer great value.
Hokke Knowledge
- Thanks to advanced air freight, fresh Hokkaido Okhotsk atka mackerel (hokke) arrives in the morning and is incredibly delicious when eaten raw as sashimi.
Saikyo-zuke Prep
- Do not wash the fish with water before cooking; instead, thoroughly wipe off the miso paste with a paper towel.
Broiling Saikyo
- When using a fish broiler/grill, cook it slowly over medium-to-low heat.
Pan-Frying Saikyo
- If using a frying pan, line it with parchment paper, cover with a lid, and steam-cook.
Free Prep Services
- Kakujoe Gyorui offers a free prep service to clean, skin, or fillet any whole fish you purchase.

Ingredients for "Horse Mackerel Tataki, Mozuku Seaweed in Vinegar, and Acqua Pazza"

10 items

* Tap ingredient names to find on Amazon

Wildred sea bream (or Nagasaki dream scorpionfish, etc.)
Horsemackerel (approx. 300 yen)
Frozenminced bluefin tuna (negitoro) 150g (650 yen)
Chilledminced tuna 100g (430 yen)
Niigatafresh raw mozuku seaweed (430 yen)
Hokkaidoclams (130 yen)
Cohosalmon Saikyo-zuke (miso-marinated) (400 yen)
Sablefish(Gindara) Saikyo-zuke (miso-marinated) (500 yen)
Chilledspicy cod roe (mentaiko) (300 yen)
Hokkaidobutterflied raw Okhotsk atka mackerel (hokke) (430 yen) *not used this time

How to Make "Horse Mackerel Tataki, Mozuku Seaweed in Vinegar, and Acqua Pazza"

1
Buy horse mackerel, scorpionfish, clams, and fresh mozuku seaweed at Kakujoe Gyorui. Choose horse mackerel based on three freshness indicators: red gills, clear eyes, and a plump body.
2
Have the shop clean whole fish like the scorpionfish (scaling and gutting) for free using their complimentary prep service.
3
Prep and cook the Horse Mackerel Tataki, Mozuku Seaweed in Vinegar, and Acqua Pazza (detailed cooking steps in the next episode).

Detailed Commentary on "Horse Mackerel Tataki, Mozuku Seaweed in Vinegar, and Acqua Pazza"

* Content organized by topics from the video.

Celebrating 100k Subs at Kakujoe Gyorui!

To celebrate reaching 100,000 YouTube subscribers, Chef Masuya visited the highly popular fish market 'Kakujoe Gyorui' to treat his fish-loving wife, Abu-chan (Mihoko Abukawa), to a delicious meal. The video kicked off with a hilarious mishap: the main camera wasn't recording, rendering their first five minutes of chatting completely lost! Shaking it off, they headed inside and immediately spotted snacks like 'Fish & Mixed Nuts' (430 yen) and 'Sweet Shredded Squid' (380 yen). Abu-chan was thrilled by the low prices, exclaiming, 'This would normally cost way more!' Chef Masuya even forgot about the camera for a moment, eagerly tossing items into their cart. It was a lively start, showcasing the couple's playful banter and friendly shopping rivalry.

A Senior Chef Joins & the Truth About Negitoro

While shopping, they ran into Chef Yuichi Sato (Yu-chan), a professional Japanese cuisine chef and Chef Masuya's senior agency colleague. Sporting sunglasses, Chef Sato joined the duo, turning their shopping trip into a trio. At the minced tuna (negitoro) section, they compared a frozen bluefin tuna blend (150g for 650 yen) with a chilled minced tuna (100g for 430 yen). Explaining the difference, Chef Sato shared a pro tip: 'Frozen is cheaper because it has been frozen, but modern freezing technology is so advanced that the taste is almost identical to chilled.' Abu-chan was fully prepared, saying, 'I cleared out my freezer just for this!' Chef Sato was also highly impressed by the market's vast selection.

Pro Tips: 3 Ways to Spot Fresh Horse Mackerel

Moving to the fresh fish section, the group was amazed by a magnificent wild red sea bream (500 yen) and a Niigata flounder (5,600 yen). Chef Masuya shared his expertise, noting, 'Flounder is tastiest when it weighs around 2 to 3 kg.' For this episode, they decided to buy horse mackerel (300 yen), which is easy to prepare at home. Chef Sato shared three key points for choosing the best horse mackerel: 1) The gills must be bright red and fresh when lifted, 2) The eyes must be crystal clear and not cloudy, and 3) The body must look plump and thick when viewed from above. Horse mackerel that check all three boxes are fatty and incredibly delicious. Abu-chan listened intently to the pro's detailed explanation.

Rare Luxury Fish & Excellent Free Prep Services

As they explored further, they found rare fish seldom seen in standard supermarkets, such as unicorn leatherjacket, Ehime striped jack (3,500 yen), and Nagasaki flathead (1,300 yen). Chef Sato remarked, 'Even fish people didn't use to eat taste amazing when they are this fresh.' Kakujoe Gyorui offers a complimentary prep service where they will clean, skin, or fillet any whole fish you purchase to your liking. Abu-chan praised this, saying, 'This is incredibly helpful for home cooks!' They also spotted fresh Hokkaido Okhotsk atka mackerel (hokke) for 430 yen. Chef Sato explained, 'With modern air freight, these arrive fresh in the morning, so eating raw hokke as sashimi is absolutely delicious.'

Saikyo-zuke Tips That Impressed the Pros

In the house-made marinated fish section, they found coho salmon Saikyo-zuke (400 yen), a unique pangasius whitefish Saikyo-zuke (350 yen), and classic sablefish (gindara) Saikyo-zuke (500 yen). Chef Sato was amazed, saying, 'Sablefish has gotten so expensive lately, but these portions are thick and very reasonably priced.' They also noticed a sign explaining 'How to Grill Deliciously.' It advised not to wash the fish with water but to wipe off the miso paste with a paper towel, to grill it slowly over medium-to-low heat in a fish broiler, or to steam-cook it in a pan lined with parchment paper under a lid. Both chefs were impressed, noting, 'These instructions are incredibly helpful for home cooks.'

Buying Scorpionfish & Fun In-Store Tastings

Chef Masuya purchased a vibrant red Nagasaki 'dream scorpionfish' (400 yen) and asked the staff to scale and gut it. While waiting, they tried a sample of chilled spicy cod roe (mentaiko, 300 yen). Taking a bite, Chef Masuya praised it: 'Delicious! The quality is unbelievable for chilled roe.' Abu-chan agreed enthusiastically, 'So good! You'd never guess it was chilled.' They were also thrilled to see extra-large grilled eel (unagi kabayaki) sold for an incredibly low 1,200 yen. 'If you ordered this as an unagi bowl at a restaurant, it would easily cost 5,000 yen!' they exclaimed. The lively market atmosphere and delicious samples had everyone's spirits at an all-time high.

The Shopping Spree Ends: Cooking Next!

They were also amazed by the beauty and affordability of the pre-sliced sashimi platters, such as the bluefin tuna sashimi (1,100 yen) and horse mackerel sashimi (450 yen). Abu-chan joked, 'Why don't we just buy these?' but Chef Masuya insisted, 'No, the fun is in making it ourselves!' They bought Hokkaido clams (130 yen) for the Acqua Pazza. Although Chef Masuya rejected the raw hokke Abu-chan wanted due to a lack of time, Chef Sato offered to prepare Niigata fresh raw mozuku seaweed (430 yen) instead. With their cart filled to the brim, the shopping spree concluded. In the next episode, they will use these fresh ingredients to cook Horse Mackerel Tataki, Mozuku Seaweed in Vinegar, and Acqua Pazza.

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