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Hitomi and the crew of Suisuimaru and Aikenmaru harvest 16 fresh sea urchins from rocky, clear waters in Brazil.▶ 2:41 The captain removes the stomach and poisonous parts before the crew cleans the remaining roe in salt water.▶ 3:12 Hitomi prepares a cream pasta sauce by sautéing finely chopped garlic and onions in olive oil, deglazing with cooking wine, and incorporating fresh cream, Yofu-dashi, and the harvested sea urchin.▶ 9:53 The dish is seasoned with salt and pepper and finished with a drizzle of olive oil.▶ 10:50 Alongside the pasta, Hitomi bakes fresh bread to serve as garlic toast.▶ 8:18 The meal is paired with Telesopolis Session Ippa beer.▶ 7:10 The crew notes that the Brazilian sea urchin maintains a firmer texture than varieties typically found in Japan.▶ 12:27

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