Shocking Japanese Food!!! LIVE Sashimi & Monk Fish! (Sorry Peta)

they just cut it straight away while it's still a

live

my god damn as a culinary destination you could say japan has a great variety the same place that brings you matcha desserts mochi balls and golden ice cream is the same place that brings you

sashimi

so fresh that your purveyor's head is still gasping as he watches you eat it. I had never seen anything like this. scariest sea creatures i have ever seen looks like the villain from finding nemo so start writing offended comments now today we will eat extreme

japanese

food

in tokyo right next to me there are stairs leading to a basement isa kaya selling ek zuccotti this it is a

fish

that is basically prepared and served while it is a

live

.

I want to know if this is just a translation problem or if it's like it's alive. Let's figure out parkour to be honest. For me, all I know is that some locals eat this without blinking an eye, so I'm here to do the same. We're in this easy guy's basement right now. I'll do it with my friend Doechigi. Can I shake your hand, yeah, okay? Okay, in here is the

fish

we want, it looks like a big fierce mackerel, he'll pull it out or take it immediately to the kitchen, okay, there it is, so we have, oh, sounds like someone walking, uh-huh, like Zuccotti. it is the preparation of

sashimi

from live shellfish the practice is banned in germany and australia all i know is i was told we had to be very quick while eating this he is removing the skin slicing the fillet put it on the plate f'ing month god Honestly, I had no idea what was going to happen before we came here today.

This is so cool that it looks like it is panting from time to time. Oh my God. I had never seen anything like it. chubby a very unique moment and a unique experience for me this my go h you can see these beautiful striations of the meat o white inside red the skin has its own texture a bit firmer mmm i have a sweet soy sauce in the middle oh so delicious going to try one more in the vinegar audience oh just Soaking up the flavor of the sauce some are salty some are a little sweet but the fish itself is the freshest fish I've ever tasted. special dish for duty Abbi is a sashimi form of tiger prawns which are still alive and can move while you eat them basically means dancing shrimp but they are not dancing right now sir join me these are dancing shrimp sausage oh yes they need music like that What listen I'm not going to eat you we want to see you're alive and then I'll eat one of your friends they're not even your friends are you ready they're dark I've really gotten to I know this one I don't want to eat it we're trying to show you, oh, right now h We are peeling the shrimp.

The main thing about shrimp is that they are alive right now. If you squeeze the head, what remains is the tail of the shrimp. Pour some sauce on it and eat it. Alright. I'm going to show mine and you can look at me. Oh. jeepers ok very slippery very cold squeeze the head end essentially still alive oh that's really good the shrimp is sweet itself it's a bit chewy like a good firmness good flavor is that when they fill it up they fill the top until it overflows at the bottom is that the right wine lasts to the top we have sea urchins here known locally as Unni the fishermen harvest the fleshy sea urchins on the inside it has a distinctive polarizing flavor that the people love it or don't love it you've probably seen it as a taco sushi before but here they just have a ton yum no fish a little bit of brine greasy delivery metallic taste coming out of it and he's not what you got what to do in between bite so that was just so next the location we are going to is a very unusual fish nothing typical and i promise its already dead come on a new day brings new possibilities let alone carnage right now i head to wholesale fish pride this place has a whole restaurant a market and even fresh oysters now and enjoy our furniture thank you watch out for the sauce oh you speak english no now can you try it cough giant crustaceans on the spot with a hint of lemon if you pick right now im looking for the biggest one i can find an area thats pretty good gonna open it up right now oh im glad you are so excited yeah its so cute guys look at the size of this big soft sticky oyster. i got a bite of ocean right there and then you gotta try it with a lemon ear ah it's like a very soft and tender texture it's like a big balloon in your mouth very oh sinéad ah thank you i'm leaning towards cigarettes now let me I'm going out from the take, no, you know what?

What I'm doing now: The reason we're here in this box lies in an anglerfish, right? Stephanie uncle uncle oh what did a raccoon get in here before us what happened here oh oh oh it has a huge mouth here oh can we turn it around oh yes it's this delivery

monk

fish is more prized for its liver but like we got it all here kevin ain't gonna let it go to waste oh come on hit it hit it right what's this part? Are these? the movies bye you eat this idiot ok man if you eat it all ok i came here today thinking we'll just eat this liver and then he went to town cutting every bit out of this can of fish.

Kevin starts by preparing the liver, boil some water, add sake, then let the liver boil for about six minutes, then fried

monk

fish, monkfish fillet, stomach, head, meat, everything is covered in flour and fried for about minutes, wait, you have chopsticks. why don't I do anything uh oh I mean that's what thanks this is the monkfish liver it doesn't have a lot of strong seasoning or anything like that it has a nice big chunk this orange horseradish put a little chive on it it's kind of a sauce citrus flavored soy very common here and honestly it's a weird looking fish here so look at the fish again right now it looks a little scary what I try to do when I'm eating something a little weird like this outside out of my comfort zone is just trying to figure out what people like, oh no that man I'm going to put myself in the shoes of the locals and see what's so delicious about this ready monkfish liver, oh my goodness that is a foie gras from the sea that is so creamy it disintegrates and falls apart in your mouth immediately it is Hardly any kind of ocean fish.

I'm going to find another. Okay ready oh it's skills guys she what is buttery creamy smooth. she calls just breaded and fried how do we eat this demo? call me Oh lemon full name ok ok ok mmm it's like really thick it's like that box fish I had in Indonesia it's a robust hearty fish but it tastes delicious to me this might be part from the skin bro come on now we're getting into weird territory what's this about eating this super gelatinous oily skin with some kind of fried bits on the outside? I don't even know how he managed for Brian. tastes good feels weird like jelly next monkfish stew all odds and ends kevin sliced ​​before be happy in the simmering broth full of veggies much better carrot a bit of mushroom a bit of another mushroom a bit of our other mushroom a lot of veggies it's all the instant pot stew put it in let's bring it to a boil and we're ready to put the veggies in without the cucumber and then oh this is the funniest part these sticky slimy bits of the monkfish it has a little bit of it. a little bit of each body part d then with their beautiful glowing red gills on top just a dash of dashi here's the broth some hot pots they have some kind of fire going on constantly underneath here they dress some boiled vegetables in the fish and it's inside this super hot clay. pot mmm this is an egg sack or is it eggs is it a sack do you want to see me ok ok ok thank you mm-hmm like a sheet of meat slowly tearing apart the texture is so good so interesting these are the gills yeah don't remember those i'm an animal the gills running like bright orange bright red some kind of dark brown now fully transformed but some funds funding the D the gills are leaking sauce are you ready Cheers mmm it's like lungs but some parts are tough like some of those parts from the gills swell up real hard but overall i like it man thanks a lot gargling boom so cute - Derek Japan has an amazingly dynamic range of cuisine not everything is for everyone but when you come here , Wisconsin I will definitely find something for you.

What has been a day. This is some of the most extreme single

food

I've seen, not just in Japan, but anywhere. I want to thank ninja food tours for making this whole experience possible if you want to get closer. to the local food here in Tokyo. I highly recommend ninja food tours. They have tours and cooking classes. It is the best way to experience local food in Tokyo. Also for you, if you are thinking of going to Vietnam any time soon. I recommend a company called one trip one trip is the highest rated tour company in vietnam that runs tours from north to south in major cities including hanoi nishang dong hoi am and Saigon you can experience food tours adventure tours and more to learn more about a trip see links in description below i'll see you guys next time a bomb for peace sake so

sorry

why not please