神社に生えてるワカメ食べてみた【ENG SUB】
Wow, it’s so jiggly This is completely a different creature, but texture-wise, it’s a wood ear mushroom In! Hi everyone, this is Homosapi Today we’re eating something disgusting I’m not going out into the wild today I’m at a Shinto shrine It rained yesterday, and the conditions are perfect When you look at the corner at a shrine on a day like this, there it is! Wow, it’s so jiggly! It’s like the lips of a golden retriever It’s so soft This seaweed-looking thing is called a star jelly It sounds like a jellyfish, but it’s more like a bacteria called cyanobacteria that belongs to Nostoc This is a very interesting creature in the world of biology But that doesn’t matter They’re so tasty The feel of it shows that it’s edible It’s a completely different creature, but texture-wise, it’s a wood ear mushroom You can find them almost anywhere You can find them on grass, on rocks, on fields, and even on concrete They don’t like the dry You find them not in places where there’s direct sunlight but more like at spots that are in a tree’s shade The reason why they’re jiggly is that they contain water When they’re dried, they become so crispy They’re in a state called swollen state I mean it’s so obvious they’re edible, so they’ve been eaten in Japan from way back And these star jellies are so nutritious it’s funny The amount of iron is 30 times more than grapes Since they’re growing on dirt, they have other nutrients, and the amount of protein in them is actually 20% of the whole thing They contain more protein than SAVAS, which is super amazing And they taste good! For me, the best way to cook them is to stir-fry them on strong heat and make a Chinese dish, which maximizes their jiggliness Today, we’re making SCRUMPTIOUS Shrine Chinese-style rice bowl I made a Chinese-style rice bowl with seaweed from the shrine I’m gonna go pick them out Well I’m just picking them up They don’t really have roots They’re just covering the ground You don’t need any force to pick them up It’s better to pick out the ones with less dirt/sand Oh, let’s check the smell Hmm, no smell Just a bit of the smell of dirt? It smells like seaweed, but not so much They’re made up of lots of water, so you need to take a lot Otherwise, you’d have so little when you cook them They’re free anyways Let’s pick up lots of them PRECAUTION Since these guys contain lots of water, when you put your feet and weight on them, it gets so slippery Especially on rocks or concrete, they’re even more slippery than banana peel S***, that was close I was about to die earlier because I tripped When I put my foot here, f***! That was close! These are SUPER DANGEROUS creatures Found more food I just realized this I found Japanese ginger on spots where these guys are growing This is Japanese ginger The ones that you see at grocery stores The ones that we usually eat are the flowers But these ones are the stems that are growing on the ground Well, the real stem is underground, it’s called the rhizome This is a pseudobulb It’s a fake stem These pseudobulbs can become white, soft, and yummy when you blanch them, where you grow them with no sunlight Even the ones that did get sunlight, if they’re young, they’re not inedible If you stir-fry them, they might taste good Let’s take some You look edible Ginger and Japanese ginger belong to the same family and genus So the leaves look similar But this plant is about 1 meter long So it’s safe to say that it’s a Japanese ginger Since it’s still this season, I might be able to find the flower part They taste so good when you put them in stir-fried vegetables Found one! I found a flower blooming here This is the Japanese ginger we usually eat Here’s another flower When you see the stem here, you might get the sense that they’re really Japanese ginger See? The best time to pick them out is before they bloom when they’re still underground Let’s take this one From June to October, you can still get them After that point, you’re gonna have to wait until next year Let’s get more vegetable-like plants that are used in Chinese dishes This is fall, aka harvest season When you go into the forest, you’ll find some kind of food You see that red plant over there? It’s called a snake gourd It’s close to melons and watermelons So I could eat that But that’s not what I want Damn, you’re so close This! This is what I’m looking for! This is it Come here, you This is an edible snake gourd I could eat that one, too I got it! It’s big! Got another one I got 3 See how these red ones look tastier? Unfortunately, you can tell when you press on it It’s empty There’s nothing inside It’s used up all the water inside Let’s break it up Wow, it looks like pumpkin seeds I don’t feel like eating this But let’s give it a try Oh, this is actually good Huh, pretty good Sorry guys, this is actually pretty good Wow that scared me When I was licking it, it tasted like pumpkin seeds But when I put it in my mouth, it tasted like vomit You shouldn’t eat just this alone On the other hand, these guys haven’t fully grown yet They contain lots of water inside You can eat the peel You might have made pickles with watermelon peels It’s like the same thing The peels are very crunchy Let’s take them home And luckily, you can also eat the leaves of snake gourds When you boil and stir-fry the leaves, they’re just like vegetables Let’s take lots of leaves They’ll wither in the winter anyways Let’s take them home Found ya! The bonus in fall This is a chocolate vine It’s not open yet But let’s take this, too There we go When they grow a bit more, they open up and the seeds come out When you lick the jelly around the seeds, they’re very tasty But we’re not using that part today We’re using the peel Chocolate vines’ peels taste better on the inside When you make Kimpira with them, the texture is amazing Let’s take these home, too Going home I’m now home Here’s the food from today The wood ear mushrooms, chocolate vines, snake gourds, and the snake gourd leaves and a bit more vegetables [and Japanese ginger] I’m gonna be making a shrine Chinese-style rice bowl The first thing to do is wash the wood ear mushrooms AS MUCH AS POSSIBLE These mushrooms are stuck to the ground As you can tell, they’re filthy! If you don’t wanna know what sand tastes like, just wash Ewwww The first time washing them looks like this Washing for 10 minutes Alright I washed them so much I got the sand off But there’s still some moss on there This honestly can’t be helped Take them off if it bothers you This is a type of moss that can be eaten So I don’t mind eating them But people who would care wouldn’t pick up these mushrooms in the first place, right? Next we have the chocolate vines Wash them roughly Cut them in half The ones that you eat are the fruit part This white jelly part is so sweet I’m gonna try some So sweet It’s like… so sweet Like the jelly around persimmon seeds They taste just about the same In the wild, they automatically open up They let birds eat them The seeds don’t get digested and come out in the poop And that’s how they expand their habitat! Well, you guys are going to the trash can I’m just gonna take out the insides I’m gonna keep them as a dessert Today, we’re using these The outer parts of chocolate vines are just vegetables When you eat them raw, AGH, AGH, AGH So bitter They’re as bitter as inedible acorns They taste like astringent persimmons You need to get the harshness out Cut off the hard stem ends Cut them into long pieces Put some water in the pot and turn on the heat Put them in Let it simmer for 10 minutes Now the harshness is out Soak them in water until you stir-fry them Snake gourds are close to gourds, so there’s no weird process when cooking them There’s one thing to take note of Cut off the stem ends and cut them in half Oh, this is a no-go I thought they were young, but this isn’t so good The inside is too big, there’s little peel I can’t eat the peel This one might be bad too Okay, this one’s fine The skin is still thick Take out the inside I can eat the outside Cut them into a good size Now we have the snake gourd leaves Wash them first I feel like they taste better when boiled a little But they were all warmed up in my butt pockets, and they’re nice and wilted To add more volume, I’m gonna add some green plants at the grocery store This is the pseudobulb of Japanese ginger Cut off the roots Cut off the stem Peel off the outer layer Cut them into pieces of good length This is so little I should have gotten more This is good Now we have Japanese ginger The one we found very luckily Peel off the outer parts There we go This is the Japanese ginger you see at grocery stores It’s not so red though Cut them in half Just a little bit Let’s chop’em up To add some color, let’s use carrots Since it’s gonna be sticky sauce, let’s make a potato starch-water mix The moment you turn on the fire with Chinese pots, there starts a war There’s no time to mix them at the moment Let’s do it now Cooking start! Turn on the heat To the MAX Place the Chinese pot Heat it up until smoke comes out *Put on fast-forward Good Add some oil Get it all around the pot Turn on the heat again Add pork first Go! Oh they’re not cut! It’s fine Let’s cut it here! Add the Japanese ginger stem and these um… whatever leaves and snake gourd leaves Add the snake gourds and chocolate vines Go! Add the carrots, too And add in the Japanese ginger Let’s add some chicken broth There’s no chicken broth When there’s no chicken broth, it’s fine! Use Maximum broth! There’s bonito powder in Maximum, so it should be fine It smells so good Now add in the star jelly! Go! This is the main ingredient of today Alright, this should be good Add some sesame oil Add some for the flavor Add some soy sauce Potato-starch mix Turn into sticky sauce! I’m gonna try it It’s so hot! But this is good! This is so good Put some rice in the bowl Put this over the rice It looks gross The taste should be good It’s done! Chinese-style rice bowl with wood ear mushroom and plants Let’s try it! Itadakimasu This is close to chow mein noodles Itadakimasu It’s so good!!! It’s so good it makes me think I’m a genus Hmm? It was a little sandy That’s probably nothing Let’s try this first Today’s lead role: star jelly The star jelly Itadakimasu Yup It might be because it rained yesterday, it’s so jiglgly It’s not so much like wood ear mushrooms It tastes like something between simmered onions and kelp I’m gonna perfect the taste Wilkinson carbonated water Wow, I feel so alive I’m going to eat just the chocolate vine Yeah It’s like a bittersweet winter melon Japanese ginger stem, the pseudobulb Itadakimasu Wow, this is good! This is so crunchy It’s like a vegetable with less Japanese ginger flavor This is the snake gourd This is pretty bitter It tastes like bitter gourds If you like that bitter gourd dish from Okinawa, you’d like this Gochisousamadeshita An update I hosted an in-person event in Tokyo in celebration of the publication of my book I got lots of DMs, saying you guys want one in the West I asked KADOKAWA, and we can do an event in the western part of Japan! So we’re gonna host an event in Osaka Check out the details in the description! Thank you for watching the video until the end again! If you liked this video, please subscribe and give this video a thumbs up! Please watch again! Gochisousamadeshita!
ショウガは寒さに弱く冬越しできないため、冬は枯れています。
一方ミョウガは冬を超えて春先も草があるのでわかりやすいです。
また、生姜は丈が50cm前後までにしか成長せず、ミョウガは１mくらいまで育ちます。
まぁどっちも食えるのであんま気にしなでいいです
アケビの皮はアクが強いため、一晩水にさらしてアク抜きする方法がおすすめです。
茹でても良いですが、茹でより食感が残りやすいです。
そういえば小学校の時校庭の理科園に入る扉手前のフェンスの左奥にムベというアケビの仲間が生えていて、自分だけの秘密のデザートとしてひっそりと給食後のお昼休みに食べていました。アケビの仲間の中でも唯一開かないタイプで、アケビよりも果汁が豊富で甘みはアケビより強く、果汁で口周りと手がベタベタになるほどとても濃厚な味わいでした。
あまりにも美味しいので友達に教えてしまったが最後、男子の間で流行り、「高所が危ない」とかそんな理由で２日目にして先生から禁止令が出ました。
校庭には柿、桑の実、姫リンゴ、プラム、夏みかんなどたくさんの果実があった中でも最高峰の味わいだったので今でも言わなきゃよかったなと思っています。
ちなみに柿と夏みかん以外はみんな気付いていないので今も気づいた子は食べているんでしょうか。校庭が人工芝に変わったらしいのでその時に木もなくなってしまったのでしょうか、気になります。
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50 Comments
なんかイシクラゲって味噌汁の2、3日くらい目の味噌汁みたいw分かる人いる？
「今日はキモいものを食います」
今日は？今日”は“？
イシクラゲって幼稚園の先生に教えてもらってからこの方、キクラゲの親戚のキノコと信じて疑わなかった
ふきのとう料理して食べてくださいm(_ _)m
神社中華丼っていうワードがもう面白い
見た目をもうちょっとなんとかすれば、「野生料理研究家」って肩書でやっていけそう
6000コメ！🎉🎉
キクラゲでもあってワカメみたいわ😂
こういう料理できる人タイプやわ
学校にも生えます
知識ってすごいよね！
8:59「中華鍋は火をつけた瞬間に戦いが始まるからちんたら片栗粉を溶いてる余裕はありません！」
9:23「豚肉を、、やべぇ切れてねぇじゃん！」
この流れ好き😂
6:18 ほんと草
題名だけ見たら炎上物で草
ケツぽっけとか小学生より小学生してる
学校にあるからやってみる！！！！
Watermelon cucumber
33秒 ざっくり？
와 신기하다! 한국에 있을까? 라고 생각했는데
알고보니 우리 학교 잔디밭에서 증식하고있던 건에 대하여..
白菜出てこないの面白すぎる😂
庭によくあるわこれ
中華鍋持ってるのがすごい😂wwwwww
ホモサピさんの、この動画を見てから意識して足下を見ながら歩いてみると、本当にどこにでもいるね、このネンジュモたんw
いや、まだ食ってないけどw
哲学的にはめっちゃ面白いんですがそんなのはどうでもよくて『こいつら美味いんです』(？！)
5:28
つまり
ヒカキンさんは間違ってなかった
てこと？
7:18 ポテトに見える
コレって採取許可要るの？
カラスウリ ミニスイカやん
小学校の校庭の日陰にあったの懐かしい
これめっちゃ滑るんだよね
10:35 汚ったねぇあなんか
この人金なくても数ヶ月生活できそうだな
このぷるぷるのやつ学校にあったわ
子供のころは誰か捨てたワカメがしぶとく生きてるんだと思ってたわ
小学校の運動場にあったの覚えてる😮
なんどこれで転んだことか
神社とかは気をつけてな、昔からある地面は六価クロムが出たりすることもあるから。それで水道引用不可なってる場所知ってる。
こういうもん食べてたらマジで風邪ひかなそう。栄養たっぷりやん
ヒカキン「熟してないからかな？めっちゃ苦いんだけど」
ホモサピ「アケビは実より皮のほうが美味いです」
8:23なんで他の一般的にはあまり知られないような植物の名前とか栄養とか食べれるかどうかの区別には詳しいのに一般的な白菜は名前すら分からないんだよwwwwww
ホモサピさんは食料には当分困らんと思います❤😂すごい🤩🤩😎
ゴウやチャンプルぼく好きです❤️
手のひらに乗せてるところもろキクラゲやん
何事も挑戦って大切なんだなって思った
このイシクラゲうちの庭に大量発生してて困ってたんですよ…😢雨が降ると増えるんですよね…でも食べれたんですね😂
途中まで美味しそうだったけどイシクラゲ入れた時点で無理になった
食えるのは知ってるけどワカメでは無い笑笑
俺まじでこれ嫌い見るだけで鳥肌が出る、何故か見てしまう🤣😊
え😢
気持いの😢😢😢😢😢😢😢
前プールあってすべった😂