【柳橋中央市場】黒鯛、正直なめてました

To be honest, I underestimated black sea bream. One fish I bought, cooked, and ate at Yanagibashi Central Market completely changed my impression. Our first filming of 2026 took place at Nagoya's morning market, Yanagibashi Central Market. Watch to see why the image of it as an inexpensive fish is overturned. ●Click here for past location videos👇 🐟Tuna Filleting Demonstration    • 【圧巻】プロのマグロ解体、目の前で見たら次元が違いました   🐟[Isshiki Sakana Mura] Christmas dinner with a professional chef and fish purchased in Isshiki!    • 【一色さかな村】お安い魚がごちそうに。プロに教わる朝市ごはん   🐟[Tajiri Fishing Port Sunday Morning Market] A shopping spree at Osaka's largest fish market!    • 【田尻漁港】再び！激安『大阪最強朝市』で海鮮爆買い！最高のおつまみ作り！   🐟[Toyohama Fish Square] Collaboration with fish market YouTuber "Makiron"!    • 【豊浜魚ひろば】まきろんのマシンガントーク炸裂！市場で爆買いツアー！   🐟 [Makishi Public Market] The channel's first visit to an Okinawan market.    • 【沖縄・牧志公設市場】市場で出会った巨大カニが想像を超えてた   🐟 [Yanagibashi Central Market] A stroll through the market for the first time in six months.    • 【柳橋中央市場】プロ御用達『名古屋最強市場』の魚で酒のつまみを作る！   🐟 [Toyohama Fish Market] A stroll through the market with a fish professional.    • 【豊浜魚ひろば】豊洲の職人と初めて捌く！市場で見つけた珍魚！！！   🐟 [Isshiki Sakanamura] A collaboration with fish market YouTuber "Makiron"!    • 【一色さかな村】有名YouTuber「まきろん」と市場で爆買いしました！   🐟 [Toyohama Fish Market] First encounter with the "weird fish man"!    • 【豊浜魚ひろば】初訪問の市場で「有名人」に遭遇しました！！！   🐟 [Yanagibashi Central Market] The channel's first visit to a Nagoya market.    • 【柳橋中央市場】超巨大エビを爆買いして姿造りにしてみた   ●Ingredients and Recipe Black Sea Bream Somen Add 20g of kelp to 1L of water and leave overnight. Blanch the black sea bream bones, removing excess blood and flesh under running water. Bring the kelp stock to a boil and remove the kelp when it comes to a boil. Add the bones and simmer over low heat for about 2 hours. Strain the bones and the dashi is ready. Combine 500cc of dashi stock with 0.5 teaspoons of light soy sauce, 1 tablespoon of sake, and a pinch of salt to use as the somen dashi. Grill the fish just before the dashi is ready. Pour the dashi stock over the cold somen noodles and top with cucumber, wakame seaweed, shredded egg, shiso leaves, and simmered shiitake mushrooms. Simmered Shiitake Mushrooms Thinly slice the shiitake mushrooms and simmer with 50cc sake, 25cc soy sauce, 25cc mirin, and 1 tablespoon sugar. Preparing the Raw Wakame Rinse the raw wakame and separate the stems and leaves. Blanch the wakame in just-below-boiling water, then transfer to cold water. Blanch the leaves for 10-20 seconds and the stems for about 30 seconds. Drain in a colander. Black Sea Bream and Akamutsu Carpaccio Carpaccio Sauce Squeeze the juice of half a hyuganatsu (Japanese summer orange) fruit. Add 1.5 tablespoons olive oil and black pepper and mix. After removing the skin from the fish, slice it thinly, arrange it on a tray, and toss with the sauce. Let it sit in the refrigerator for about 30 minutes. Serve in a serving dish. ✨🐟Membership🐟✨    / @akicook   [Benefits] ・Gradually changing membership badge✨ ・Channel-specific emoji✨ ・Member-only videos ・Early video releases (released as soon as Natsu finishes editing) 🐟Subscribe here↓↓↓    / akicook   🐟Akicook official website https://akicook.jp/ 🐟Akicook's Instagram   / akicook17   🐟Akicook's X (formerly Twitter) https://x.com/akicook17 🐟Staff Member Natsume's Instagram   / akicook_staff   🐟Yamasaki Fresh Fish Shop's Instagram   / yamsaki_sengyo   #MorningMarket #YanagibashiCentralMarket #Nagoya #FishDishes #Yellowtail