Record-Breaking ABALONE SASHIMI!! Freshest Japanese Food - Seafood Oyster Huts!!

Hello everyone, I hope you are having an amazing day. I'm Mark Wiens. I'm on the island of Kyushu in southern Japan and today we're going on a great

oyster

sea

food

tour, especially in winter. You'll find

oyster

shacks set up during oyster season. season where you can buy oysters, you can buy all kinds of different shellfish and sea

food

and then you do it yourself, you grill them all in front of you on a table inside a cabin, the biggest

abalone

I've ever seen, it's an

abalone

monstrous. and all the

seafood

you don't want to miss anything it's all showing up right now in this video thank you oh man welcome good morning again this is a beautiful area we're right along the coast on the beach and although it seems It's hot and sunny, it's quite cold, but the palm trees are beautiful and it's located literally in front of the coast.

There is the first oyster shack we are going to eat at this morning. I can't wait, it's a great tradition. a part of the culture in Kyushu and we are going to have our first Japanese experience in an oyster shack right now. This whole place, as soon as you enter this cabin, it's like a permanent cabin made of a metal frame, but you enter here. and you can immediately smell the smoky fire of the

seafood

, you know, that aroma you get when you roast crustaceans or shells over the fire, it has that amazing smoky aroma that's what immediately greets you, it's just filling this whole cabin, baby.

They have all the seafood up front, you mainly come here for the oysters and that's what it seems like everyone is eating oysters, but they also have other seafood. They have some vegetables that you can grill. They have rice that you can pick up. It's like you do it yourself, you buy everything up front. Oh, the scallops look really good too, so we'll get some scallops, we'll get some oysters, maybe we'll get a giant squid that looks amazing too, um and then we. We're definitely going to have some oyster dishes and then we're going to sit around grilling over the charcoal fire and you're going to pay in advance for as much as you want and then you're going to sit down and start hanging out and eating foreign food.

I love this amazing. See the rustic location and then the heat of the fire while grilling the food, but first you have to start with a drink which is essential for eating grilled seafood and here they have this complete card where it can give you instructions on how to grill. the oysters putting the flat side down cooking them for two minutes until the juice is bubbling out of the oysters and I think we should use the gloves because they are going to be hot, let's put the gloves on and start grilling some oysters with vegetables, we have the turban shells a whole basket of the main oysters let's put the squid first oh and the scallops are there too so I think the squid is frozen it may not be fresh during this season but it's definitely local it's squid , okay, the squid is ready.

Let's throw in the squid and then we also have a couple of packets of vegetables. What I wanted to try we have some onions and I think I'm going to throw all these vegetables in the center so we have a complete package. Grill these are turban shells. I think let's add a couple of looks, look at these scallops, they look amazing in that color and look at that meatiness in the center. I'll add one of each to the grill right now, oh when it gets to the heat. He immediately starts clapping, look at that, oh oh that smells amazing as soon as it hits the grill, finally the main event is the oysters that are completely unshucked so he even teaches you how to shuck them.

It says: put the flat side down on the grill. first, we're going to put some of these fresh locally cut oysters in, we're going to put some of these in a little bit more and I think our drill is pretty full. I think we'll continue from there and continue grilling and eating, but This is so intuitive, it's so interactive. I mean, I love any kind of situation where you can cook the food in front of you because it offers more of an immersive food experience and this is a big part of the culture in Kyushu. especially in winter when there are so many of these oyster

huts

around Kyushu, especially in this general area, it is very popular because there is a lot of fresh local seafood and just being in the warmth of this oyster hut by the fire roasting seafood It's something I want to say.

I have discovered the latest thing to do, it is an activity that involves food in Japan. I think we almost have to start flipping everything, oh yeah, the peppers are coming out great, it's like the whole seasoning station, there's bowls and soy sauce, there's tongs, maybe flip. the calamari, oh yes, they come very well, calamari. I think what's also cool is that you can come here and depending on how much you want to eat, I mean you can get some oysters, you can come here and eat just oysters or they have a variety of other things you can choose from, but it's really up to you how much you want to eat.

You can come here for a snack or a complete feast of foreign seafood. They said to put some soy sauce on it. turbine cooling, oh that will be almost like a soup because there is already a lot of broth there from the turban shell oil, okay, I think the oysters give the oysters a squid, it looks like it's coming in it needs a little more time, oh, but definitely the pumpkin. it's ready let's try that pumpkin okay pumpkin is my first bite so Smokey oh that's delicious nothing added I think now is the time to cut the squid because otherwise it starts to curl up and, oh, it's juicy, okay, and then put that antenna on too. part should be cooked a little more even in the squid and you have to look at these turban shells that are just bubbling it's like a soup okay, at once I think almost all the seafood is ready because even the oysters have opened, it's time to start eating, I think we'll go get one of these oysters while it's hot and fresh.

Look at this, it's bubbling inside and you don't even need to throw it away because it opened, well, maybe it set. It would be another gauntlet, so let me grab it. What you're supposed to do is put the oyster on the towel and that's how you can open them, although they are very easy to open, but you can see the juice. yes, the hot boiling juice at the bottom is fine, first the oyster and then I'm going to chase with the oyster broth oh wow, that's full of flavour, it's so salty and such a deep flavor complexity, while that oyster is incredible.

It's so tasty you don't even need anything on top. I thought it might need soy sauce. It's already perfectly salted, naturally, here we go. I have to eat a juicier one very quickly. Look, oh, this one, this one is full of juice. Look at this. so much broth I have an idea I'll put this in the soup the oyster in the soup let's add a splash of lemon and then let's go straight oh all the lemon is so good because it balances the salty flavor oh that's fresh oh that's very tasty and then you take your shells of oysters and they have a container here that is specifically for oyster shells, okay, I'm going to try the turban shell which is a cauldron of boiling soup, although, wow, okay, I think maybe we need to let this be cool. for a little high oh it kind of goes down once you take it off where is the oh there it is?

I'm going to take this guy out. I had a little difficulty with the coldness of the turbine, but the aunt came over and showed me how to do it, you just pull it off, eat it all and drink the soup, let's try it. Wow, that's a little rubbery and spongy, it bounces in your mouth, oh so good, though very sweet, and then follows up with that scalding hot soy. soy sauce and broth which is the taste of the sea in the shell very tasty then the squid is ready and kind of like completely roasted oh so spicy and crispy yes I may have overcooked the squid a little but already It's a good time Smoked chocolate Another thing we have to try is a special oyster rice, with some oysters on top and some radish pickle on the side, so let's have some of that rice with an oyster.

Now it is delicious and simple, the rice has a little sauce. maybe a little acidity and a little salt and then with those fantastic local oysters. I love the style of it, the hanging out aspect is you could come here with friends, you could come here with family just grilling seafood enjoying it. the heat of the fire with the view of the ocean is fine, I still have to eat the scallop. I haven't tried the scallop yet, but after that we'll go to round two, keep grilling, eat a bunch more. oysters to eat too and just enjoy this Oyster Hut experience, okay, I'm going to go for one of these purple scallops, oh, it's full of juice, it's perfect.

I think it's perfectly cooked. I'm going to opt for a little lemon. I know how meaty this is, oh, that's beautiful, but we also need to drink that juice, oh, wow, that's so pure, so buttery and silky, oh, and that gratin soup I squeeze a woman with to make up for that Saltiness and the taste of the sea, oh, that's so fresh. that's so delicious and pure, oh man a real scalp melts in your mouth, omg Ness I think it's ready, here's a fresh hot oyster right off the fire and make sure you don't overcook it this time, burning oh, it's so good, it's so fresh and pure. and I love it when it's half cooked like this, good Ness, oh come here with that lemon, the balance of saltiness is perfect and we have one more thing to try, which is something very famous in kyusho, okay, so this is something very special and it is actually a sardine fish stuffed with something called mint and mint is something very famous in Fukuoka and all over Kyushu, it is a salty fish and also spicy, but this one is stuffed with mackerel, so we have to try it, you can see how oily that is. it's both the fila and the sardine and they are completely loaded with mint oh wow that's really good oh man you get the oily smoky flavor of the sardine and then the mint inside has a little bit of spice to it.

It almost has a kind of peach and cheese, rich like the bun, the salty flavor, a little bit of spice, oh, that is very similar to Umami in the mouth at the same time because of that conservation of the row of fish, the chili and the the unctuousness of the fish that comes together is so tasty, it is so salty and so rich that it should be eaten with rice. I think we still have a little bit of that oyster rice to go with it, oh that's a perfect combination with that rowing with the rice. Balance it out, there's so much flavour, oh that was delicious and so simple and so easy and it's so warm and welcoming inside the Oyster Hut it was a fantastic experience and again a perfect place to sit around the fire and enjoy fresh oysters and seafood. and the heat of the fire, uh, but we have one more place to go and it will be a different place, it will be more on the other side of the peninsula here, I think for our next Oyster Hut experience we will continue this tour, thanks to the foreigner.

It was actually a spectacular trip, we crossed to the other side of the peninsula and on one side we passed through a city called Itoshima or an area, on one side the beautiful coast

breaking

waves and such beautiful rocks, on the other side there are mountains and also, This area is known for its fresh vegetables. Lush vegetable farms, but we've arrived at our next oyster shack anyway. This entire city is known for its oysters. There are so many places to eat. There are so many oyster shacks. There are some a little further down. the coast, but I chose a place that is hidden within the neighborhood, a real local place, I mean, they harvest their own oysters and this is like a family experience in an on-site oyster shack. nisimaru I can't read Japanese but I heard the the name is wow oh look at the size of this abalone it's a monster Abalone we have to try it and then they also have oysters they also have turban shells this will be the highlight of the meal right here though this monster Abalone oh wow so let's go buy some oysters and then we're also going to buy some clams because that's something we haven't tried yet, but this is the real family experience.

It's her husband who dives, maybe for free. Diving to look for seafood for that Abalone 10. meters below the surface to harvest that abalone butter, butter, it's almost half a kilo of abalone, we decided to buy half

sashimi

and half roast. Grandma will come to make us

sashimi

, years and years of experience, oh man, so abalone eats algae, so they just clean a little bit of that sack, which is actually like algae coming out, but then you eat them whole intestines, the sac and everything, she just washes it real quick and she's going to start cutting it up, but she knows how to do it. about an experienced abalone by far, I mean I haven't even seen an abalone half that size before because this is sashimiku, okay, okay, this is the best Japanese experience in a family oyster house, I even said we can come pick the oranges outside, it's a given. -dye citrus that we could pick ourselves straight from the backyard family tree and she said we can also squeeze this into oysters okay and now we're ready to sit down okay here we are but the first thing that stands out is this Goliath abalone is so huge and they said we could start with abalone and when we havefinished with the sashimi, we just throw it on the grill with a little butter and roast it over the charcoal, but when something is so beautiful and fresh, it has to be sashimi, okay, so grandma gave us some little bowls of wasabi , a little bit of soy sauce, the thin slices are for sashimi, wow, it doesn't get any fresher or more local than that, maybe. with a little Wasabi in the soy sauce here we go abalone the crunchy texture is almost like cartilage wow that texture is amazing oh man that's good it's sweet it's incredibly fresh and that crunch is almost unbelievable yeah, straight like cartilage wow it crunches in your mouth and it's so crunchy and these are the intestines that are like green it almost looks like a horn , that green sack um and they said this is like the ultimate delicacy so some people would eat the piece but then others say well dissolve it in the soy sauce as a sauce, but I think we should try it first.

Dip it first in a little soy sauce. It melts in your mouth, it's like pudding, it's very creamy and blends well, you can taste that it's greasy too. really yummy oh man it almost tastes like uni like sweet liquid sea urchin wow okay we should try mixing that with the soy sauce for the next bite mix this with the soy sauce because it's kind of slimy and liquefies. so you can see it melts into the soy sauce like another piece of slice, a thin slice of that abalone in that sack sauce, all together in one bite, that's a real taste of the sea, all in one bite, the different textures, the cartilage that taste or texture of abalone and then the rich butter of the men's intestinal sac, which is a new abalone experience for me.

I have never, ever had such a giant abalone, such fresh abalone and Eaton Sashimi, the style that is amazing, oh yeah men again. Sitting here in a kind of backyard, like a warehouse or shed of the family home, with the barbecue lit over the coals in winter, the

freshest

seafood possible. All family managed. This is the best oyster hut experience in Kyushu and they are very friendly. Oh man, and she said you could actually eat these oysters raw, whereas they're normally grilled, but we'll try a combination of both, but let's start putting in the clams, let's add a couple of oysters to her recipe and she also said just one. minute and they should open up oh yeah that's a hot fire and then definitely make sure you save some of them to eat raw in the meantime while they're roasting let's cut the oranges up nice you can see how natural it is with the seeds you have to try them. sour wow oh, it's so good although very spicy and not at all sweet just sour okay, I think it's time to turn them over exactly one minute has passed, let's go for the clams too, turn the clams over, can you, they are starting to make juice Ash is rising oysters flip the oysters okay which one is dripping oh it's ready it burst this one just opened it's ready the soup is coming out let's move on to our tray oh it's so juicy oh wow oh that's a beautiful oyster beautiful drop this into the soup okay and here come on, the first oyster, it's so juicy with all the broth, oh, one of the best oysters you can ever have, so clean and pure, like I mean, they say the taste of an oyster is directly related to the environment. where it's from, so you really taste the environment where it comes from and if an oyster comes from dirty waters, you can taste that in the oyster, but coming from the waters here off the coast, the cleanliness and purity translates directly to flavor. of the oyster so sweet and salty that literally nothing is needed, it is already like a perfect harmony in your mouth.

Wow, okay, we have to try them raw, but it would also be good with a little citrus, which one is it? Oh, this one. It just opened up with the juices, oh, so much heat coming out of that fire, look at that oyster, they're so plump. I'm going to put this in that soup, squeeze in some of that citrus this time and let's eat it, wow. the oysters are absolutely the

freshest

, highest quality, they taste amazing with that orange that was cut off the tree just seconds ago and that just brightens and balances out that this is an amazing oyster, okay we have the clams, these are the clams. that they just opened too with that soup oh look at that broth that clam broth you're going to want to blow a little that that's promoting Hutton your mouth would be on fire oh that clam broth oh man oh the clam is How sweet, show it fresh , everything here is the freshest you'll ever taste.

Wow, this is seafood heaven in Japan and I love how you make it yourself, not only is it delicious but it's also so fun, friendly and relaxed. so casual, I mean we're in the backyard, okay, I think we're ready to grill the rest of the abalone, put this under the grill, yeah, they said let's add butter, that's the recipe, okay, like this Put that abalone in it, it needs to be cooked. for about a minute and then add the butter. I'm going to try the hangover, grab an oyster and see if I can shake this guy, okay, here we go, maybe I should come out on the other side, the other side of the bowl, okay, that's it. gorgeous, okay, we'll give it a good squeeze of that citrus, those local backyard citrus, okay, here we go, oh wow, these oysters are so good with that citrus, it looks more like a lemon than an orange because it is very bitter and acidic. a little bit of charcoal to keep that abalone boiling, but it should be on its way, the butter has melted, it's going to start sizzling and then we'll taste the cooked abalone on the outside, okay, the sauce is forming.

I think it's pretty good, let's try it. that's just as good, but in a totally different way when you cook it it has a totally different texture, it's not crunchy or gristly, it's softer, more tender, it just melts in your mouth a little bit, you taste the taste of the butter, the Smoke, I think. that's the best possible way to eat Abalone Goliath half sashimio half Grill maybe a dip in Wasabi would be good in that soy sauce a bit that is incredibly tasty the sweetness has come out I mean you can't go wrong with a fresh Abalone that size It is excellent, by far the best abalone I have ever had.

One more way to try it is almost like a rubbery chicken, but much more flavor and complexity, the best premium seafood possible. What a way to end the tour of Miss Oyster Hut, pure joy of the sea, okay, such a great place, such an amazing family, the best abalones and oysters I have ever had, which was a lot of seafood. I feel a bit. a little elevated by oysters, shellfish and abalone, even I mean, those are some of the best oysters. I think I've tried that huge Goliath apple and he just took this place to the next level, the kindness of grandma and her whole family and how when you come here, I mean, you're just directly supporting the family, they fish, it's the most fresh possible local so I can't recommend this place enough and then when you eat here I mean you.

They are literally grilling oysters in their backyard. This is a cool place, but I want to say that I love all the oyster

huts

in Kyushu. It's a fantastic concept. It's a great way to hang out with friends and family, sit around the fire and just delicious fresh seafood and even the minimalist way the Japanese prepare things without a lot of seasoning, it just defines what Japan is and freshness as well as the locality, as well as the pride they take in nature and the environment and in keeping things clean, and that's what immediately translates into the seafood you eat, so when you're in Kyushu in winter, especially the Oysters open from approximately November to March each year, especially if you love seafood this is a must do and is a great part of the culture highly recommended.

I will have both places and the locations in the description box below that you can see and I want to thank you so much for watching this video. Remember to like it if you enjoyed it. leave a comment below. I would love to hear from you and if you are not already subscribed make sure to subscribe now for many more food and travel videos and finally thanks to Kyushu Tourism for organizing and organizing these places that I took our Kyushu food trip and also make sure from watching all the videos in which we travel around this incredible island eating the best food.

You don't want to miss any of the videos, so be sure to check them out. I got this whole series out thanks again for watching Goodbye Kyushu and the Oyster Shacks and I'll see you in the next video, thanks.