Suisui丸 · video

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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.9:43 The dish is seasoned with salt and pepper and finished with a drizzle of olive oil.10:51 Alongside the pasta, Hitomi bakes fresh bread to serve as garlic toast.8:18 The meal is paired with Telesopolis Session Ippa beer.7:08 The crew notes that the Brazilian sea urchin maintains a firmer texture than varieties typically found in Japan.12:33

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