Eating Giant Sea Urchins Full of Poisonous Spines

Hey overseas viewers!
Hello and thanks for watching my KZbin videos!
This channel is all about the goodness of the sea and seafood, brought to you by a Japanese fisherman, Masaru (me).
　
Thank you very much for your warm support!
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◇I'm using this guy for translation
translatorhiro...

[@masaru.9268]

Twitterもフォローしてくれても良いんだよ！ mobile.twitter.com/masarumoritsuki

[@user-wq8zx9bd6b]

しゃあないなあ、今回だけやでww(ネタ)

[@player.3245]

勿論フォローしてます!!

[@nofuyuki5357]

Twitter、何にもしてないのに勝手に凍結していてケツの穴が小さいから嫌いです

[@seesee6234]

Oppai

[@user-on7qo7ui2h]

フォローさせていただいてます！

[@Jack_Krauzers]

*Masaru's stats:* Strength: 1 Dexterity: 1 Intelligence: 1 Mentality: 1 Fire Resistance: 0 Ice Resistance: 0 Lightning Resistance: 0 Poison Resistance: *100*

[@leip0t569]

intelligence and mentality is also his good stats

[@givenedrikohalim1472]

@@leip0t569 yea, fishermen are big brains

[@Jack_Krauzers]

@@leip0t569 he spends all of his points for Poison Resistance

[@Bushcamper69777]

@@Jack_Krauzers what poison is it deadly

[@Jack_Krauzers]

@@Bushcamper69777 sea urchin's sting is dangerous but not deadly and still very painful but some the species can be deadly.. Masaru ate a lots of deadly species such as the sea such as Cone Snail, Stone Fish etc like a BigMac

[@rufiredup90]

He doesn’t just fish for the fish, prepare the fish (and he does EVERYTHING from deboning, descaleing it, to marinating it and so much more), he cooks the fish and then when he plates it up he DECORATES! Dude goes out of his way to give himself a 5 star michelin meal! Well done!

[@Anomal0]

Amogus

[@Tornado180886]

There are no 5 stars existing at michelin....

[@dilipsah8330]

@@Tornado180886 Dvd

[@italianrager5831]

dude goes out of his way and does everything with a production team and editors, get the fuck out of here, he doesnt get the fucking fish himself, wake the fuck up

[@Just-An-Average-Guy]

@@italianrager5831 uh yeah he said he "bought" the fish but he got the urshins himself, also the way the camera doesnt move for the entire video mean he has no production team. the only parts he move the camera you can see he using only 1 hand, meaning he is moving it. so yeah he did everything alone since getting the fish + urshins and preparing them.

[@DrRiq]

This guy makes me want to learn Japanese, honestly

[@xel174]

Same

[@that.neurodivergent]

Also same!!

[@strongestnattyever-videos2247]

*We should preserve these animals and start caring about things other than ourselves.* Asian people: *Nah... We only care about ourselves.* 👎🗑

[@ｱﾗｰﾑﾏﾝ]

してして

[@SydTastic4life]

Idk if it’s just the translation to English but he really has a way of expressing that something may not be very good..while he’s immediately going for it & convincing me to go with it all at the same time 😂

[@sanu__tries]

Masaru: ..you know the creamy favour of sea urchins? It doesn’t have it Me, who rarely even eats fish: ah yes, can relate

[@hyuuganatsume2621]

@Paul Flusk they are expensive tho 🥲

[@AnkitKumar-up5jk]

Nice

[@buchan1911]

ミートゥー

[@milkeyway7105]

@Smithy18 i think buying one would be cheaper than the hospital bill i have to pay from trying to catch it myself

[@domosrage5434]

Lol that "creamy" flavor they talk about The "meat" you eat from sea urchins is the reproductive organs. Think about that a lil bit lmao

[@invinciblecucumber]

Japanese people always sounds like they're giving motivational speeches.

[@orionthehunter217]

Well look at what he's eating. Probably trying to motivate himself.

[@invinciblecucumber]

@@oleg6345 😂 wow i never realized, so true.

[@L-vs7fp]

NEVAH GIVU UP!

[@MS-ig7kl]

🤣🤣🤣🤣🤣🤣🤣

[@coolsuper2624]

Yeah it's the reason I am here. To learn Japanese and hear them

[@slylataupe1697]

I like that even when it’s an obvious fail you publish it anyway. That’s called being honest and i like it. All the best to you, from France

[@aldination5910]

Wkwkwkwkwkejfjficfdicjroskwkzkrpxoekspwld kuntul fifowpsoe0

[@MadmanDKDK]

In case no one have mentioned this. "Sharpening the stones", the stones being whetstones - means that you're levelling them, and by removing the top layer you bring out a new layer of abrasives that in theory are "sharper" than the dull layer that you used to sharpen a knife / knives. Also one of the reasons I've started using ceramic stones instead, you don't have to level or refresh them, just make sure they're clean and you can get a super sharp mirror finish edge out of them.

[@atomicreactor6033]

Where have you acquired a ceramic stone? I would like to know, please

[@MadmanDKDK]

@@atomicreactor6033 Most good knife stores have them, or online. I bought mine direct from a company here in Denmark.

[@RA-ev1ie]

14:32 ウニ真水で洗っちゃったら味しなくなりますよ！ 次取った時は海水で試してみてください！

[@user-jo2xk7pu9d]

このコメみんなの力でマサルさんに届けましょう!

[@yuhta-qo2do]

おー👊

[@MM-iv8nv]

知らなかった〜✨ 物知りですごいですね₍ᐢ.ˬ.ᐢ₎

[@uk-yt4cz]

それ思いました（笑） 魚でも何でも刺身で食べるなら特に 塩水処理しないと ブヨブヨになってしまいますよね。

[@mulatatamura]

真水で洗うと、ウニの殻？みたいなのが溶けて風味も味も抜けます。塩水で洗い、冷蔵庫で寝かせると臭みも抜けマスが、ガンガゼ類はやはり味が薄いです。

[@SpiderTyler1911]

I'm very impressed that you put out a video and, less than 24 hours later, have it with english subtitles. Your videos are fun to watch, and your personality is great! Keep up the amazing work!

[@UntamedEtherealOfficial]

respect to Masaru for eating these poisonous things for us

[@msb5775]

Fun fact! In English “poisonous” means the animal has something on its body where if you touch it you get sick. But “venomous” means it has to bite you and inject something into your blood to get sick. The sea urchin is “poisonous” but not “venomous”

[@bsnufkin929]

Not quite right. Poisonous: organisms that release toxins when you eat them. Like poisonous mushrooms. Venomous: organisms that actively inject their toxins (venom). Like snakes or sea urchins.

[@Zupoyo]

Venomous means it's protein based. Poisonous means it's a toxin that isn't protein based, like bleach for example. Venom being protein based mean you can develop antivenom for it fairly easily. You cannot make antivenom for poisonous substances, however there are antidotes for various poisonous toxins. Being venomous or poisonous has nothing to do with how you get the substance into your system. Sea urchins are in fact venomous being that their toxin is protein based.

[@Blazewoods]

Actually, they’d be venomous! Venom is always delivered via a wound (a sting or a bite, for example), while poison is ingested, inhaled or absorbed through the skin (Seattle Aquarium). A sea urchin’s barbs sting you and then inject venom, which would mean they’re venomous ^^

[@player.3245]

5:16 「ここね、つのが収納出来るようになってるんですけど、」 「アレ?収納できない(´・ω・｀)」 「こいつ収納できない。生意気」 がすき

[@player.3245]

@佐藤雅美 (´・ω・｀)

[@user-xb6bg1vp4i]

いいだろう！

[@ossa9927]

そのぐらい跳ね返りがあっていい！

[@airu__]

ｷﾞｺｷﾞｺ...

[@user-gv7fk9kf6x]

ウニとか、魚とか毒あるって知らないこと、沢山あると思う。マサルさんのおかげで。勉強になってる。有り難う。

[@user-dh2br5ee8o]

まぁ、自分では獲らないんですけどね

[@user-gv7fk9kf6x]

@@user-dh2br5ee8o さん　ひさしぶりですね

[@user-gv7fk9kf6x]

@@user-dh2br5ee8o さん　海って以外と深くて、気味悪い感じします。吸い込まれそうな感じ。

[@user-dh2br5ee8o]

@@user-gv7fk9kf6x え？どなたですか？

[@user-ve4hs6wv1e]

@@user-dh2br5ee8o お、こんなところに笑 俺のこと覚えてる？

[@hippocreation]

I love the creamy rich flavor of Sea Urchins when I first tried it in Tokyo, until I caught dozens of them in Cuba. He is right, the long spine ones taste nowhere near delicious, and only very little edible out of one. But I felt good helping the locals doing pest control, yes they are harmful.

[@Mnstrnrgy-zr2ut]

This man makes me inspired to keep making an effort to study gastronomy.

[@user-on7qo7ui2h]

ツノが収納できない魚は生意気という独特な感性

[@rk.5612]

@佐藤雅美 やめときなよ、真面目にさ、正直きもいよ？

[@sepa3435]

@@rk.5612 どうせそれ機械的に投稿されてるスパムやでｗ

[@user-mt9lp3rj8h]

もしかしたら釈迦に説法かもしれませんが、ウニは真水で洗うとうま味等が抜けてめちゃくちゃ不味くなるので、洗うなら水道水に食塩を混ぜて洗うといいですよ

[@user-im8it9pg4f]

浸透圧

[@user-fb5zz3vb3u]

他所で既出かもしれないけど、魚捌く音のASMRを公開してほしいくらいにはこの方の解体シーンが好き。ザクザクしてて良い……

[@geisteroger]

私の出身地であるイタリアのプーリア地方では、ウニは珍味です。 有名なアルベロベッロの近くのバーリやポリニャーノアマーレのような海の都市では、魚料理のレストランで注文できます。 イタリアのこの地域は日本の旅行者の間で非常に人気があることを私は知っています！ 日本語が下手でごめんなさい、でも通訳を使っています。私はあなたのビデオを見るのが本当に楽しいです、あなたが言うすべてを理解していなくても、彼らはリラックスしていて面白いです。

[@satomi5.19]

普通に広告4回ついてるよ。 良かったです😊

[@user-sv1vj1ok8i]

無事3つ消えてます😁

[@satomi5.19]

@@user-sv1vj1ok8i あら😅 3個も消えましたかw

[@-gsgs7526]

0:07 食材ですね！！！ にKZbinへの反骨心が垣間見えてイイ

[@user-jr6tz8tr1u]

確かに笑 教えてくれてありがとうヽ(*´＾｀)ﾉ

[@doomboys]

masaru: this isnt delicious at all. also masaru : *puts another piece of it in his mouth* XD

[@na-ri8352]

he just doesn’t wanna waste it lol i’m pretty sure it’s like respect to the animal

[@doomboys]

@@na-ri8352 i know haha but its just funny bcs thats like not a usual human reflex XD i know im not putting another "not delicious at all" piece in my mouth after knowing the fact.

[@laitdejabot9890]

@@doomboys I would definitely do the same as him and still finish my plate so the animal did not died for no reason. At least it’s still edible and doesn’t sound like a torture to eat either.

[@Alltheshiny.reneeowens]

Masaru: "today i may die, down the hatch!" also Masaru: "motivational speech before death" The only time ive seen sea urchins eaten they rinsed them with boiling water first to nullify the toxins. Though I wonder, i played with them as a kid in California tide pools and never once got poked with spines, so maybe there are poisonous ones and non-poisonous.

[@humacao01]

He mentioned the decline of their local urchins, execive harvesting will definitelybring their numbers down. Could it also be the environment aren't they supposed to live around a lot of kelp, I didn't see that in his video. Or am I misinformed?

[@00mizinnko00]

ウニ水道水で洗ったら溶けます！ 海水とか、塩水でおねがいします

[@ogt573]

ウニの身は海水で洗った方が良いよ！真水だと浸透圧で旨味が抜けて水っぽくなるよ。唐揚げは鉄板ですね！美味しそう！

[@Luvha65]

ほえー勉強なるわ

[@majyanjyantamanikki]

魚とかも塩水とか使って汚れとか落としますよね

[@user-bs5sj9zj6d]

これはためになりました

[@user-xl6ld1xg4c]

塩水で洗うのは常識!どうせググった知識さらしたかっただけだろうが､お疲れちゃんwww(-。-)y-~

[@PurpurBlock]

でもガンガゼとかってもともと水っぽい味よ

[@bobbibuttons8730]

I stood on a sea urchin in Crete one year. One of our friends that was with us was a doctor and even he couldn’t get the spines out. They just seemed to crumble when he touched them. I had an extremely painful foot for months while the spines worked themselves out

[@ultimatedeathmetal]

In the adriatic sea I went diving for some sea urchin too, was excited about how they taste, so I collected some. At the beach I put some lemon on the meat, and for me it tasted similar to oyster. Not bad for me! Mainly it was like a sip of fresh sea water with a bit of fresh fishy taste. Actually I liked the taste of sea urchin! As a kid and during my youth I spent the most time at the sea where a part of our family lived. Parts of family was involved in fishing. What I really really liked a lot was spear hunting on Sepia/Squid at night from a small boat. A huge gas powered lamp mounted at the front of the boat attracted the squid, we had long spears, and lots of Squid came... 😀 Thank you for your videos Masaru San😊 I enjoy watching

[@user-yq7tv9dp8k]

息を吸うように毒物を摂取していく男まさる！ 今日も元気！

[@user-mq7er1vz6v]

シガテラもうほぼ気持ちで克服してて草

[@sukmaadigunawan419]

あなたのコンテンツは私の個人的な意見では非常に興味深いものです、インドネシアからのご挨拶。魚の体の部分を説明するのが好きです。知識ありがとうございます。

[@mayukihimuro2185]

12:20 ら辺の、ウニ割って｢うぁーー…黒いーー……｣のとこでいつも噴き出してしまう😂

[@user-cu5fg3qm1r]

マサルさんの美味しいは信用出来んが、 美味しくないは信用出来る。

[@rage6968]

さばくときの道具の8割ぐらいが工具なの草

[@JRockJam]

Sea Urchins are just.... facinating creatures to me

[@user-lc9eb7ek6r]

シラヒゲウニの話を聞いて、昔々の懐かしい事が思いだされました。 小生、沖縄県宮古島で幼少を過ごしました。 海に行くとき、おにぎりとサツマイモを持って行きました。 海で取れたシラヒゲウニを焚火の中に放り込み、熱々のウニを割り、 中の汁をすすりながら、おにぎりを食べると最高でした。勿論ウニの実も美味しいです。

[@makotoAR]

この魚で気まぐれクックと捌きバトルをやって、マサルが道具をそろえた時のカネコの顔が見たい。

[@user-bs3jn9bp9x]

金子コラボおもしろそうだなぁ〜！

[@user-if7cg4be6o]

やっぱマサルの動画みると元気になるわ🤗

[@kytrensol9777]

I've always liked how sea urchins move, but I dread to think about what'll happen if I accidentally step on one. My oldest sister got stung by one once when she went scuba diving. She had to go get a shot to deal with it because according to their tour guide, this one had a bisa (sting).

[@gameypiettvgamergames7463]

Translation (翻訳): 私はいつもウニの動きが好きでしたが、誤ってウニを踏んだらどうなるかを考えるのが怖いです。 私の姉はスキューバダイビングに行ったときに一度刺されました。彼らのツアーガイドによると、これはスパイクで彼女を刺したので、彼女はそれに対処するためにショットを取りに行かなければなりませんでした。

[@Muhammad_Nuruddin]

Bisa is a malay word for venom.

[@dogeeatsveggies]

dang i've been hooked to this channel ever since i saw it in my reccomendations.

[@chiharu1129]

魚たち「なにっ！？こやつにはシガテラが効かないだと…」

[@user-sh6cc9yl9i]

自分で突っ込んじゃう1人で会話しちゃうマサルさんすき

[@Rose_Okie]

I must say, i am intrigued by his determination with a creature hes has never dealt with before. with none poisonous sea urchins i usually just get in the with a pair of leather gloves to keep from getting pricked. and i cut back some of the spines before using scissors to get inside for the uni(the meat). but i have never tried to do what you have done here. i guess im to paranoid about the poison. good job Masaru!

[@stefy8560]

C'è un altro metodo per aprire i ricci di mare, puoi cercare dei tutorial italiani che parlano di questo frutto di mare (Vedi: come aprire i ricci di mare chef Stefano Barbato) . La loro polpa in Italia è molto ricercata e un piatto di spaghetti ai ricci può costare fino a 25/30 €.

[@relin7031]

ふやけるからダメじゃんで思わず笑っちゃったw

[@sillycatadventures7902]

Masaru: what is this? Masaru: let’s eat it!!!!!

[@aesxliaofficial]

This is a pure talent and is very educational thank you!

[@plebshno975]

These videos are so cool. Just so you know, you can push down the dorsal fin by pressing the small one behind it. That's the reason it's called a triggerfish.

[@ktakashi5510]

「それを調べるのが俺なんじゃないか」 に感動しました！

[@user-chaeiro]

そう、五右衛門風呂すごい待ってるんです・・・

[@shirotonbo6315]

Fish: evolves poisonous spikes that no one would dare eat Humans: this is some gourmet shit 🥴

[@CozyButcher]

You motivate me to fish and hunt for small game, even though it might not be ideal. The experience seems worth it, after watching your videos. Thank you.

[@user-ki4xz1xr9p]

2人だとかけ合いを追わないといけないから集中力いるけど1人だとのんびり見れることに気づいた

[@user-yt2eu3fy2x]

昔の動画見た後、最新の動画見るとさばくのめちゃめちゃ上手くなってるのわかる

[@reddrabbit9959]

soy de mexico y la verdad me gusto tu video... SIGUE ASI BRO

[@user-vh4hb5pt6p]

fuaa y pensar que era la unica que hablaba español JSAHDJSA

[@yebaraismael7531]

Aguantiaaa

[@thumperlockpicking9269]

I love sea urchin. They are so expensive in the USA, but one of my favorite . Your channel is so great. You mak my mouth water in every dish you make

[@player.3245]

大きい方のトゲ触るのでも怖いのに、、マサルさん凄すぎる!!

[@user-zz1bl1wh4m]

テンション高くてKZbin運営への圧を感じる（笑）頑張ってるんだから 厳しくしないで！

[@titotimmy7380]

Eres un crack en todos los sentidos, quisiera aprender a bucear, se ve espectacular 💜, saludos desde Ecuador ❤️ 💯

[@se9ua104]

When i first saw the urchins u got i thought their gonads were going to be huge and ripe specially for their big test (shell) sizes (problably >6-7 cm in diameter w/o spines). I got so disappointed :( hahaha. Most sub-tropic regular sea urchins reproduce once a year so they have a relatively short span period when their gonads are at their max edible quality (big volume, bright color and firm-smooth texture) for fishing. This period (3 to 5 months) matches the rythm at which they increase their feeding rate according to increasing temperatures and higher availability of food items (eg. foliose algae, mainly). Inversely, a steep decrease of temperature like the start of winter (dicember in Japan i guess) generally is the key environmental cue that triggers sea urchins to start spawning (mating), so their gonads start to decrease both in volume as in flavor ('cuz they prioritize mating over feeding then). Probably these were Diadematid ones, i bet for Diadema or Centrostephanus species (just guessing) by the type of spines that you well described. (Source: im doing my MB thesis about these spiny fellas). I really enjoyed your video, informative, visually interesting and you seem very friendly. Greetings from Chile !

[@MM-iv8nv]

マサルさんの自分で採って捌いて食べるくせに調理中他人事なところ少し心配だけど面白くて好き笑

[@user-cn6lt8mh7i]

なんか、久しぶりに落ち着いて動画見られた気がする…ww （悪口じゃないよ）

[@wanderlust8138]

That was a real bit of Experiment with Sea Urchins.

[@lordlem]

Masaru's stats: Strength: 0 Dexterity: 0 Intelligence: 0 Mentality: 0 Poison Resistance: 100

[@yokotakoproduction]

最近思った まさる、揚げるの好きやな笑

[@user-ic4ir3jv2p]

マサルさん 「イソモンガラは、唐揚げがうまい！！」 視聴者 「・・・いっつもいつも、マサルさんは唐揚げ好きやなぁ・・・」

[@mathchan9509]

Plot twist : he's a real life Jason from Tokyo ghoul but instead of decluttering ghouls he does to fishes. I mean look at those tools. Kowaiiii

[@BlitheApathy]

Technically what your eating is not it's meat it's the gonads. An boy do I feel spoiled now, the ones on the California coast have uni with huge brightly golden "meat" in them. Very buttery in texture and with a mild flavor of the sea. So good.

[@user-no4ss5kr5i]

まさるは突くシーンと蘊蓄のシーンがマジで楽しみすぎて見てます！毎日投稿ありがたき幸せ笑

[@piyo__128]

美味しくないな〜って言いながらも諦められないのか口に運んでいくまさるさん（笑）

[@Dovey14]

In Hawaii we use a metal wire mesh box and put the Wana (Spiny urchin) in it. By shaking the "wire mesh box" it breaks all the spines off leaving just the wana. I like it best raw with Octopus.

[@taron5052]

Simply a work of art. Outstanding work!

[@mattyaneco2313]

ウニはね、タッパーとかに入れて降るんだよ そうすると手で持てる様になる

[@Y1s_]

マサルにハマってからきまぐれが物足りなくなっちゃった

[@aicirtkciub9167]

I'm watching Masaru eat catfish. Afterwards I want watch something else. But wait ! Masaru is eating sea urchin. So I have to watch that one too. That's what watching Masaru is like. One video and you want more and more.

[@anterikadavis6453]

私の国ではモンガラカワハギのことを聞いたことがありません.でも、モンガラカワハギと言うたびに笑うだけで「モンガラカワハギはいつもトリガーされるに違いない」と思います

[@user-gz1ec3gf3s]

俺うますぎて草は草wwwww

[@Risotto531]

8:27 ここで笑った奴おるやろ笑

[@user-uh6iy2xw1z]

確かにうまいなとは思った

[@Yyyyyyman]

これはガチでうまい

[@tranxs5980]

マサルさん こんにちは、いつも楽しく見させていただいてます。 私も釣りのついでに港内のガンガゼを取って（駆除として）食べることがありますが、棘が危ないときは蓋つきバケツに入れてシャカシャカするときれいに棘が取れるのでお勧めです。

[@gabrielastefan9847]

I have no idea how i ended up on your channel but i binged your videos for days lol You're so fun to watch and you have cute reactions Also you know so many things, i learned a few things till now ^^

[@ir1328]

頭頂部に肛門って、ニコチャン大王と同じじゃん

[@user-iw9er8jj5h]

もう一本あると思わなかった！頑張ってください！！！

[@msb5775]

At this point I wouldn’t be surprised if Masaru needs to use a jackhammer and forklift on his next catch

[@xephyrexe5246]

Masaru: "It smells so funky 😈"

[@user-nl7rc2ug5n]

5:17 ツノが収納出来ない＝生意気だという事を生まれて初めて知ったw

[@user-mq7er1vz6v]

昔の動画かと思ったら最新だった笑

[@user-kr2rk6gj5e]

めちゃくちゃわかる笑笑

[@user-ep5fd6lt5p]

同じくw

[@Breadisg00d1dc]

あなたのビデオが大好きです、とても面白いです

[@nothnx3210]

There is a way to break the spines off or "shave" them off to make cutting the sea urchin a lot safer. The way you were cutting it was very, very dangerous. If one of the spines broke off in the wrong direction, it could hit your skin OR eye.

[@kkohki-ye1on]

なんか盛り付けめちゃめちゃ綺麗！

[@mitanyan98]

ガチガンガゼはこの10倍くらい棘がすごい

[@user-qv6kf7qc6p]

ガンガゼでも物ともせずパクッと食っちゃう魚居るんだよね〜

[@BrunoSouza-ci4ze]

Sou Brasileiro eu gosto muito desse canal

[@dryzz.7]

Novidade brasileiro tá em todo canto kkkkkk

[@dryzz.7]

Novidade brasileiro tá em todo canto kkkkkk

[@user-qq8bz2ws1b]

はやく五右衛門風呂とか馬小屋とか改装とかサブちゃんが愛しい…メインもめちゃみたいけど…

[@user-sc8is7jn8o]

たまに思うけれども、ウニの水洗いもそうだけど、ちゃんとした調理方法なら美味い食材も多そう

[@danialyousaf6456]

6:18 I had the exact same thought, you could make stab proof armor with this (maybe even bullet proof if you attach like 6 or 7 of these together)

[@imwithstupid086]

That triggerfish skin would make for some interesting leather.

[@user-bp7gh5rm7h]

ウニ割った時、中身に細いトゲが入ってる可能性もありますよね…怖ぁ

[@Speciale.Sdkfz__181]

なんかよく見たら写ってそうだよねw ウニ割るところで針が落ちてね？ 後日足に激痛が…

[@user-bp7gh5rm7h]

@@Speciale.Sdkfz__181 ウニ怖くなりました（笑）

[@shoooshooo3090]

北海道とか本土のウニはワカメ、昆布食べて旨味が凝縮されてるから美味しいんかなぁ

[@user-og6lv7jk7s]

一人ツッコミも冴えてる(笑)