Japan’s ALIEN SEAFOOD: Shizuka Eats SEA PINEAPPLE for the First Time

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Shizuka visits Miyagi Prefecture’s Ishinomaki City, for a deep-dive into the world of hoya, a.k.a. sea pineapple. She meets Watanabe Yoshiki, a hoya seller, at the jokingly nicknamed “Maeami Beach” (マエアミビーチ) to hop aboard a boat and see firsthand how sea pineapple is cultivated.

They start with baby sea pineapple, which are attached oyster shells, fastened to a rope, draped over the side of the boat, and immersed in the water; their location marked by floating buoys. Then, they travel to another location to retrieve the fully-mature sea pineapples, which have been growing for 3-4 years. Back on land, Shizuka sees how sea pineapple is processed and packaged at a factory, before tasting the final product for herself.

Shizuka tries sea pineapple that’s prepared four ways:
(1) fresh and uncooked sea pineapple
(2) simmered sea pineapple
(3) raw sea pineapple that’s fermented with shiokoji (a type of cure/marinade that’s made of salt and rice koji)
(4) hoya kimchi

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🎬 CREDITS:
HOST » Shizuka Anderson
DIRECTOR » Joji Kurosawa
VIDEO EDITOR » Esteban Haga
PRODUCER » Serkan Toso