there's something so drawing about his calm and kind personality, make me really want to listen and watch his vids all the way thru. keep it up!

TAKU, SOOO glad you're doing this video and raising awareness about this issue!!!

Man.. Taku I remember stumbling across your videos when you had less than 10k, you have absolutely blown up. You are approaching KZfaq so well, between the content you produce, the collaborations you partake in, and the quality and expertise of the videos and what you show.. it all shines. You are a true expert in your craft, and it's a breath of fresh air coming across a channel like this. I can't wait to see how fast you hit 1 Million!!!

Good example of what happenes when you lose an important member of the ecosystem! Everything is connected!

I love that your channel has a focus on sustainability and ethical foraging etc. It's really cool, because generally the sound of "ethical ____" sounds like it'd be a hassle, but you show us directly that it is not a hassle.

Invasive urchin plagues usa. Urchin also the most expensive seafood in usa. Go figure.

Hey Taku, just wanted to say that I love your channel. I moved out to the west coast (BC, Canada) Last year and have been watching your videos for the past 6-9 months. I went crabbing for the first time this weekend and it was awesome!! Thanks for making awesome and educational content

Absolutely our own of the best Iron Chefs we have in California!!💎💎👍👍👍 And raising awareness of our ecosystem in California🙌🙌

Ive been absolutely LOVING the chef collabs! I dont know how easy or hard it is to set up something like this, but I would love to see more!

love outdoor chef life!! keep em coming bro!!! i learn so much from you and your channel!!

Loved this video Taku. The amount of useful information you provide reminds me why I subscribed to your channel after watching your informational video on harvesting mussels. No matter how big you get, please don't lose touch with what makes you unique!

Here since the 10K, So glad your channel is getting bigger! Much deserved for all the good food you make.

13:40 that fist bump was so in-sync and precise. i keep replaying that. also, amazing video (so educational!)

taku looks and sounds so excited about the merch being released! That's hype, I'll see if I can cop myself an apron. :)

The Guy with the glasses seems so Nice. And he actually commented on how it tastet. Nice to see him. Get him in another video :)

Dropping that urchin into the anemone was the best! Thanks for the education! Great video as always.

Binge watching these videos, they are all SO DAMN GOOD. Man and your knife bag is on my list... super quality

Incredible video! Not only was the cooking great, but the first part (mini doco) was so informative! I wish I could try uni sometime now. Thanks for an excellent video!

Your contents are great Chef, Love how you collab with other chefs. Keep it up!

Keep up the great content Taku! Love the collabs you’ve been doing.

Yay another uni video!! Love your work!

ty Taku, ty Chef Richard, pretty awesome. I especially like the discussion on harvesting sea urchins. I had no idea that the kelp beds were depleted.

One of my favorite videos of yours of all time. Thank you!

What an awesome video! I'm from Aotearoa NZ and we eat sea urchin, kina here! My community don't usually cook with it but I'm really inspired to make many yummy dishes with it because I'm not so into it raw but can appreciate the sweet flavour it has, and our need to eat it to help bring our ecosystem back into balance here too! Love your content Taku and Joselin, ngā mihi

So many purple urchins down here in so cal. Ill do my part Taku. 🤙🏾

You are so awesome bringing other chefs to cook what they know best..

Oh bravo, the amount of skills displayed here is amazing.

Good Afternoon

Always enjoy your foraging videos! You make everything look so good!!

Very informative, love foraging! Keep up the hard work!

Nice video as always. And the information you provided there is even much valuable!

"Knife is Life'' I'm commenting on this cause this was the first video I saw of yours and I was hooked!! Keep up the awesome content sir!!

You gotta love this guy. Helps the species survive

Something about the combination of eggs & uni. So flippin good. I give you the win in this cook off! Very original and cool to use & prep the uni!!

Awesomeeee video! Loved seeing two very different cooking styles. Mad respect

I've learn something new everytime I watch your videos Taku.

Love your channel, fisherman's life with good afternoon mixed in one!

Amazing video, thanks for sharing the useful info about uni too, I always wondered a lot about yield and best harvest times. Well done Chef Taku!

It’s amazing how slight changes in the coast = major changes in the life that’s found there. It’s good that your telling people if I lived in your part of the world I’d be picking them daily 😁

One of your best episodes yet.

Chef richard: Puts one uni on each bread Taku: Puts a generous amount of uni in the chawamushi Nice :)

Keep up the awesome videos Taku!! Fan since day 1

This guy is so humble you just want to hug him

OMG!! u just gave me the recipe and magic ratio for chawamushi!! Nice.

As I think I mentioned before, the only uni I have eaten a few times was on French bread (baguette) cultured French butter and a squeeze of lemon. Always delicious. I imagine that in a way, it is loosely similar to the French presentation that looked delicious. The Japanese presentation looked fabulous and I am going to speak to the chef at my local up market Sushi restaurant “Kibo” to see if he knows the recipe and if he will consider making it. Both presentations are tantalizing, to say the least and by presenting them, you just might have begun to save the precious kelp forests. Thank you all for this. Cheers, Colin.

Ayy nice the best catch and prepare channel uploaded

You blew up man good for you love your content keep it up.

Bro another fantastic video I've been with you since the beginning and I cannot wait to see what you do maybe one day we can get lucky enough to see you do this right off the coast of Japan and maybe the rest of the Happy trails man

Love your stuff man! Keep it up!!!

Great video man, I love me some Kina (sea urchin) over hear in New Zealand the best time to harvest Kina is in the summer time around Christmas, because it's a delicacy here, in some parts of the country you won't find any or if you do they won't have fat, creamy rows in them, keep up the work bro, love learning things from you

Yeeaaaaa nice videos I like what you doing man your are a really good chef an a great fisherman you also know alot about sea life a lot great info we always enjoy watching your videos really Kool I sub to your channel I'm Rich Rod and we going to keep on fishing alright Catch you next time!

fantastic. Thank you for your efforts on these great videos

The little omelette folds on toasted bread got me. That's genius!

Well done once again! I need to make that dish as I’ve never seen it on a menu. Thanks again Chef Taku on a #takutuesday

Phenomenal Video man. Keep up the great work

This right here is what high quality youtube content looks like. Keep hustlin Taku.

You never fail to suprise me Taku! I wish i could make it out to the Yay area before you go full time KZfaq. Keep up the amazing work (:

I would love if you could list the CA beaches where you forage purple sea urchins, because I also live in the Bay Area and would love more resources for where I can forage them, especially because a lot of tide pools are purportedly protected so it's confusing to know if it's okay to take anything from those preserves, even under the guise of helping a fragile ecosystem. Your videos inspired me to get a fishing license a month ago so I can forage stuff!! I took a bucket of purple sea urchins from Bean Hallow State Park about 3 weeks ago and even though I knew the yield wouldn't be great for February, I'm taking this time to just scout out locations, get used to harvesting and be prepared for the fall when the yield is gonna be good.

Thanks for making this video to make people aware of the major problems they are causing I have seen the damage they are doing

How are you not at 1milli scribers yet ? You are the man!!!!! YBS and OCL colab!!!!!!

another banger from my favorite sushi chef!!!

Probaly the first time I've ever seen great merch from a youtuber

I like how you were pointing out the dishes and your boi thought you were going in for a fist bump, but then you adapted and gave him a bump anyways.

Really enjoyed the lesson! I just figured the abalone were over fished, didnt know about the starfish die off. Great video!

Yummy!! ❤❤❤❤ I'm from NZ and that's a maori delicacy!! We call sea urchin Kina!! It's my favourite seafood along with Paua (Abalone), I also go diving for em myself too, its rare to see girl divers..... but when I'm hungry for em, I dive for em ❤❤❤❤

I love your vlogs...very informative 👏

Love your videos!

That is super delicious You guys are the best on KZfaq Thanx for the great video Jim San Jose, CA

Love the channel brother. Cheers from South Padre Island Texas. Surfs up. 🤙🤙🍻🍻🏄‍♂️🌊🌊

Great vid as always bro!!! Again shut out from west texas! Odessa.... keep them coming Taku hermano! Hopefully Ill get the chance to visit the bay! My fam there are wanting for me to visit as well! Cheers again on a amazing vid and very educational u can say as well! 🍺🙌🏼

Here in the Philppines, there are two types of sea urchin. that urchin similar to Taku's harvesting is called here as "Swaki" that has not so sharp barbs and those who have the needle-like barbs is called "Tuyom". we don't usually do dishes with urchin it's all straight-up breaking the urchin and adding vinegar fermented with spices and herbs in the inside and slurp! nice to hear you doing awareness Taku. hope I was there to help.

Awesome video Taku!!

Something sorta sublime about the preparation they put in along to that cool space music at 10:01. Kuriboh is a nice jam by Kavi.

Thanks for all the info! Im headed to Rhode Island next week. I'll be sure to investigate the Urchin population on the East coast in that area with this new knowledge.

almost dies from hot dish... directly goes in for seconds ^^ Looks amazing dude!

Nice job connecting the dots, Taku!

Nice videos Taku! Hello from Norway :)

Ever since I first found this channel and binge watched every video in one glorious sitting, I have been haunted by the mystery of the empty uni. I thought maybe I had missed an explanation and didn't want to insult Master Taku by asking a question he had previously covered. No less than three times a day, the question came to mind, "What happened to the empty uni." Now that I know, I feel empty, longing for that sense of wonder and mystery. And worst yet, I have to wait another week before #TakuTuesday hits me with that dopamine rush that won't come from any drug or experience other than a new episode of Outdoor Chef Life. Until then, I'll be staring out my window, gazing upon a deteriorating world undeserving of this content.

Wish I lived on the west coast 😭😭😭 Living through you taku!!! Keep it up

That anemone shot was really cool. Never seen that before.

Both dishes look so delicious, great job.

HAHA!! Thought about Fisherman’s Life channel when I saw that melted butter!

Awesome channel man, looks like you are having lots of fun! Hope to be out on the water one day doing some great fishing and harvesting :D

14:22 “ultra creamy” Asian chef “gangggg”

That Chawamuchi thing look 👀 just amazing love it 😍

Another great vlog....good shit Taku

This one hits home, thanks Taku! Let's go to Ozumo soon 💪

Thanks for sharing your video, good information.

Great video Keep up the great work

Man, I love harvesting urchin on the Sonoma coast! The explosion is huge and sad but I'm glad we have an excuse to eat so many!

I love all your videos but the Uni ones are my favorite.

The quick editing cuts are so funny for some reason

Wow! Great vid, thanks!

Always learning something from these videos 🍻

I love watching these videos. You (and friends) always make amazing food. As a professional myself, you always inspire me!

Thanks for spreading the news

Very informational!

You need to bring the guy on right back some more. He knows his food haha

Wow, absolutely love this

I just recently found your channel.. Subscribed & have been binge watching.. Love the content all the way from New Zealand..