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  • - Hey everyone I hope you're having

  • an amazing day it's Mark Wiens,

  • I'm in Sapporo on the island of Hokkaido in northern Japan.

  • And of course Japan is known for seafood but Hokkaido

  • is known within Japan for seafood.

  • So this morning we are going to the Sapporo

  • fish market, the main market.

  • We're gonna buy a bunch of seafood, hopefully eat some crab.

  • Crab is very well known in Hokkaido as well,

  • especially in the winter time and yeah it is a cold morning

  • but I am ready to eat some seafood

  • and we're walking to the market right now.

  • (soft house music)

  • It's like a 10 minute walk from the subway station

  • but this is the beginning of the outer market.

  • There's a couple of very very famous restaurants, seafood

  • restaurants, Hokkaido seafood restaurants in this area.

  • It's just the morning now but already

  • starting to get kinda busy.

  • Yeah I don't want, she got a point

  • - Oh, it's getting really cold but to my understanding

  • the whole sale market is, it's actually

  • on the other side of the road,

  • but that's not really open to the public and that really

  • takes place early in the morning or even late at night.

  • But so then right now we're in the outer market,

  • which is the retail part of the market.

  • Where you can come, where you can shop for food,

  • where you can shop for fish and seafood and crabs.

  • And then they also have restaurants here as well.

  • All of a sudden it's starting to snow.

  • Okay I think we need to eat a, we need to order a crab ASAP.

  • (water splashing)

  • - Do you have Hanasaki also? - Hanasaki!

  • - That one is Hanasaki. - Hanasaki.

  • - [Mark] What is the season now, Hanasaki's season?

  • - Hanasaki. - Oh this one is Hanasaki.

  • - [Mark] Hanasaki.

  • - One kilo, one kilo. - 1.7 kilos.

  • Okay.

  • Yeah like that one, that one is like three kilo?

  • - Big size. - Big size.

  • - Okay, yeah. - Okay?

  • - [Mark] How many kilo is it?

  • (speaking in foreign language)

  • - 34,000.

  • - Steam, grill.

  • Hot, hot okay. - All steam grilled?

  • - Uh-hum. - Okay.

  • (woman speaking in foreign language)

  • Putting on the yellow gloves.

  • - [Woman] You okay?

  • - [Mark] I think so, thank you.

  • I don't like this, oh okay.

  • I couldn't decide between the King crab and Hanasaki crab

  • so we decided to get them both.

  • (soft house music)

  • (speaking in foreign language)

  • (laughing)

  • (speaking in foreign language)

  • - [Mark] Oh this is the Hanasaki boiled yeah?

  • - Hanasaki boiled, yeah.

  • (all speaking in foreign language)

  • - My lens is all fogging up,

  • but the two different crabs the Hanasaki

  • is gonna be completely boiled, and then

  • the King crab is going to be half boiled half grilled

  • but I think it fully goes boiled first.

  • Oh that is, this is an aroma therapy spa session,

  • I love crab spa session.

  • (water boiling)

  • (soft house music)

  • (both speaking in foreign language)

  • For the Red King crab we're gonna get it

  • two different ways, half boiled, half grilled.

  • But he first pre-blanched it, just for a few minutes

  • so they can cut it in half, half of it he threw back

  • into the boiling caldron into the boiling sink of water

  • and then the other half is gonna go

  • on the grill and two different ways.

  • The King crab is ready they're chopping it up

  • and I think the Hanasaki crab

  • should be ready very, very soon.

  • (speaking in foreign language)

  • (laughing)

  • Okay.

  • (soft house music)

  • The Hanasaki crab is ready

  • actually that took a while to boil

  • at least like 20 minutes to boil.

  • It's so steaming, so hot, so fresh.

  • (both speaking in foreign language)

  • (crab crunching)

  • - Hanasaki. - Hanasaki.

  • (man speaking in foreign language)

  • (soft house music)

  • - The Hanasaki crab is actually extremely medium.

  • The eggs are just sprouting and the roe and the meat

  • and then they beautifully played it

  • they cut everything with the scissors

  • so that all the shell, they free the meat!

  • (speaking in foreign language)

  • Oh yeah it's a lot warmer in here

  • and the crabs are ready, both of them.

  • (soft house music)

  • Alright sitting down, we got the one that

  • they just finished peeling that's hot

  • out of the boiler, this is the Hanasaki crab.

  • The color, the brightness, the orange and reds, the spikes

  • the eggs just sprouting in the roe.

  • Actually the yellow is the roe, I don't even know what is

  • is that like two roes I'm not even sure.

  • Then this is the King crab which is

  • cooked two different ways both boiled and grilled.

  • The crab aroma, the colors, it's vibrant, it's beautiful.

  • Both of these crabs are delicacies in Japan,

  • both of them are from Japan from the seas especially

  • the Red King crab is famous in the winter

  • because the meat is the fullest.

  • And then the Hanasaki crab I think is also,

  • there's different seasons but definitely

  • the winter is one of the best seasons in Japan for crab

  • and it is definitely the middle of the winter.

  • Okay I think we have to start with

  • the Hanasaki crab since this one is fresh.

  • This one is right out of the steamer.

  • I don't even know how to begin (laughs).

  • We got the legs, you've got the body there.

  • That body looks amazing you can see

  • the different textures in there.

  • I guess we just start with the body

  • and yeah they scissor cut everything.

  • It just lifts up like a lid, oh look at that.

  • Oh look at that.

  • That's packed with meat and that's pretty sharp too.

  • Oh wow that's a nugget, first bite ever of Hanasaki crab.

  • You can just smell the crabby aroma.

  • (giggles) oh wow.

  • That flavor is like so sweet and

  • this hint of complex bitterness.

  • Slightly salty I don't know if it's boiled in salt water.

  • The texture of that meat and like the sweet,

  • wow that's unbelievable, the freshness

  • that is firm, that's extraordinary!

  • (giggles) What I love about it too,

  • there's absolutely nothing on it just straight boiled

  • perhaps in salt water I'm not totally sure.

  • But that is so flavorful, so good on its own,

  • such an amazing product that you do not need anything.

  • (people speaking in foreign language)

  • Happy birthday Cobb.

  • (giggles)

  • I wanna immediately taste the Red King crab after that

  • just to taste the difference of

  • the meat, so I'll grab a leg.

  • (laughs) And Red King crab I have had before

  • but I don't think I've ever had it this fresh,

  • being able to choose my (gasps).

  • Oh look at that (giggles) oh wow.

  • That is just thick with meat and what I read

  • is that during this season, it's some of the meatiest

  • Red crab that you'll ever have.

  • (soft house music)

  • Look at that, that's just pure King crab.

  • (soft house music)

  • (chuckles) Wow.

  • That is another speechless, that is stunning.

  • It's so sweet, it's so juicy, okay,

  • and that's awesome to be able to

  • taste both right back to back because

  • you really taste the difference between the two crabs.

  • Of course they are both crab but the Hanasaki has

  • more of like a bitter complexity to it

  • with a really really vibrant crab flavor.

  • The Red King crab is a little more