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Hitomi prepares a seasonal shrimp meal aboard the boat, utilizing 4kg of fresh shrimp sourced by the captain.▶ 2:40 The cooking process involves sautéing the shrimp over medium heat with olive oil, butter, garlic, onions, and parsley.▶ 9:40 To enhance the dish, Hitomi prepares a homemade tartar sauce and adds fresh lemon juice.▶ 7:31 The meal is served alongside tomatoes and other side dishes, styled as a kitchen izakaya.▶ 3:57 The crew experiments with vacuum-sealing the cooked shrimp for storage and preservation.▶ 4:40 The preparation takes place in the galley, where the crew manages the cooking space and ingredients to serve the meal. The session concludes with the crew pairing the shrimp dishes with beer and drinks in a social setting.▶ 11:15

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