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SUSHI LABO
United States
Приєднався 2 кві 2020
We make, create and produce Sushi
The translation in the video will be added gradually from old contents, so please wait.
All content is produced by Ginza Watari, Tokyo, Japan
Please also check【Ginza Watari UA-cam】here
ua-cam.com/channels/xXR-mSinMrVWEduWlnhaHQ.htmlfeatured
The translation in the video will be added gradually from old contents, so please wait.
All content is produced by Ginza Watari, Tokyo, Japan
Please also check【Ginza Watari UA-cam】here
ua-cam.com/channels/xXR-mSinMrVWEduWlnhaHQ.htmlfeatured
How to make thread-sail fish dressed with chopped liver
How to make thread-sail fish dressed with chopped liver
Переглядів: 2 338
Відео
[Sushi] How to make Upside-down rolls - Uramaki
Переглядів 279Рік тому
[Sushi] How to make Upside-down rolls - Uramaki
[Sushi] How to make thick rolls - Futomaki
Переглядів 189Рік тому
[Sushi] How to make thick rolls - Futomaki
[Sushi] How to make mid-thick rolls - Chumaki
Переглядів 224Рік тому
[Sushi] How to make mid-thick rolls - Chumaki
[Sushi] How to make Art rolls - Kazarimaki
Переглядів 94Рік тому
[Sushi] How to make Art rolls - Kazarimaki
Understand the "Y" shaped bone of Pike Conger
Переглядів 242Рік тому
Understand the "Y" shaped bone of Pike Conger
[sushi] Do you know the differences between parts of tuna?
Переглядів 1,2 тис.Рік тому
[sushi] Do you know the differences between parts of tuna?
Basic 3 types Sashimi and the Difference / Tips from Sushi Chef
Переглядів 7 тис.2 роки тому
Basic 3 types Sashimi and the Difference / Tips from Sushi Chef
How to Make Dried Fish (Horse Mackerel)
Переглядів 17 тис.2 роки тому
How to Make Dried Fish (Horse Mackerel)
[Sashimi Tips] How to Remove Smell of Blue-skin Fish
Переглядів 1,4 тис.2 роки тому
[Sashimi Tips] How to Remove Smell of Blue-skin Fish
[Sashimi] How to Make Abalone Sashimi
Переглядів 14 тис.2 роки тому
[Sashimi] How to Make Abalone Sashimi
[Sashimi] Tuna Sashimi Using Fatty Meat around Collar Bone (Kamatoro)
Переглядів 4,1 тис.2 роки тому
[Sashimi] Tuna Sashimi Using Fatty Meat around Collar Bone (Kamatoro)
[Sushi] Pickled Mackerel Nigiri & Pressed Sushi
Переглядів 5 тис.2 роки тому
[Sushi] Pickled Mackerel Nigiri & Pressed Sushi
[Sashimi] How to Make Giant Clam Sashimi
Переглядів 2,6 тис.2 роки тому
[Sashimi] How to Make Giant Clam Sashimi
[Sashimi] Horse Mackerel into Sashimi and Arrange it in its Original Shape
Переглядів 6 тис.2 роки тому
[Sashimi] Horse Mackerel into Sashimi and Arrange it in its Original Shape
[Sushi] How to Make Nigiri Sushi of Gizzard Shad
Переглядів 2,5 тис.2 роки тому
[Sushi] How to Make Nigiri Sushi of Gizzard Shad
How to Make Fried Red Snapper (Amadai)
Переглядів 1,9 тис.2 роки тому
How to Make Fried Red Snapper (Amadai)
[Sashimi] How to Make Red Bream Sashimi
Переглядів 8642 роки тому
[Sashimi] How to Make Red Bream Sashimi
[Sashimi] Sand Borer Sashimi Cured with Kelp
Переглядів 9552 роки тому
[Sashimi] Sand Borer Sashimi Cured with Kelp
[Sashimi] How to Make Horned Turban (Sazae) Sashimi
Переглядів 1,2 тис.2 роки тому
[Sashimi] How to Make Horned Turban (Sazae) Sashimi
11 traditional SUSHI you should eat at least once in your life
Переглядів 8953 роки тому
11 traditional SUSHI you should eat at least once in your life
Sazae (Horned turban) sushi [How to fillet Sazae and make sushi]
Переглядів 2,4 тис.3 роки тому
Sazae (Horned turban) sushi [How to fillet Sazae and make sushi]
Shinko (baby gizzard shad) sushi [How to fillet Shinko and make sushi]
Переглядів 3 тис.3 роки тому
Shinko (baby gizzard shad) sushi [How to fillet Shinko and make sushi]
Lean Tuna Sushi Nigiri [How to fillet tuna and make sushi]
Переглядів 2,9 тис.3 роки тому
Lean Tuna Sushi Nigiri [How to fillet tuna and make sushi]
Conger Eel Sushi【How to fillet and make sushi】
Переглядів 2,3 тис.4 роки тому
Conger Eel Sushi【How to fillet and make sushi】
Nigiri with thinner-sliced saba is new to me. Interesting! Also, nice to show various types of garnish! It's a unique feature of this footage to offer options of enjoyment!
The voice for a narrative like this. Smooth & easy to listen to. Clear & beautif image is also very nice! (note: auto-generated subtitle in Japanese, not in English, is not elegant at all. There're many errors. Reminder.)
ミニトマトも一刀両断する研ぎ師の研ぎは神業だと思う。 ua-cam.com/users/shortssNW9kNkQJ78?si=a3lkUYWnk5jVFI2i
how do you make sure the fish is without parasites, since this is mackerel?
You have some skills there!!!
Macrel mackerel is a fishy fish and nothing what you do it will remain fishy
It looks really good 👍
Why do people say you can’t eat this fish?
Maybe on another video you could show us how you would use each cut and also how you would use the cuts that won’t be sushi. Thank you.
I missed what you called the greens inside the roll, were they chives? Thank you.
How beautiful it is! Sea bream is one of the best fish in my mind!
I’m ordering this sushi tmr
How many gram nigiri Fidh Rice?
Great video. Thank you! what kind of vinegar is being used here?(rice?)
Amazing skill, these rolls looks amazing !
That's produce a lot of waste; water, salt, paper towels.
How much “waste” is there from raising chicken, beef, pork? Much cleaner process with little waste. If you are that conservation minded, lightly salt and grill the fillets.
Great video, keep them coming. Arigato!!!
This is a very good instructional video
What would be the name of this cut?
thank you! ^^
Beautiful!
Japanese mackerel is $2 a kilo
thanks for the detailed tutorial! now i need to find places that sell sazae lol
This looks really good. If I ever get some fresh filefish I will attempt this
nice video but definitely too much work
You know the knife has experience. Just look at the chip in the middle. I don't like chips personally but I like seeing a knife that is used well.
Suburashi!
Too much water 💧.
Fantastic video!
Thank you so much. Amazing video <3
i learn so much from you. thank you :)
シンコいいっすね! 夏だな 小肌は捌いたことはあるが、、シンコはないな
Halo tuan tuan kami dari indonesia inggin menawar kan berbagaimacam ikan kering jika tuan tuan dan nyonya berminat bisa menghubunggi kami❤
❤❤
Love it. Did the same dish. Makes your friends hate you lol
❤
Amazing fish.
arigato
so pretty! i will try this with bream I catch next time.
This guy doesn’t know anything about gizzard shad
Very good.
😍😍 beutyful 🙏
Very good video.
Highly informative and professional. Your investment in the video really shows, and it is very notable that you used genuine wasabi. Excellent video!
これが、本当のギコギコしないやな(笑)
thanks very much
Thank you very much. Can I ask please, does it need to be frozen first, to kill any bacteria? Thank you
I’d also like to know this! I catch my own mackerel
Flash frozen, otherwise a month frozen if freshly caught. I usually just ask the fishmonger/seafood section of my grocer to give me fish still solid frozen. For still frozen fish have been flash frozen right after being caught for market.
In Japan they don't freeze it normally, the risk comes from the Anisaki parisite he mentions in the video(he makes the extra cuts in the flesh and mentions those can kill it) however it is the pickling process shown here that is largely responsible for ridding the fish of parasites. In short the fish does not need to be frozen because it is being pickled in this case. If eaten raw it is highly reccomended to get it from a skilled sushi chef who knows how to cut out the part that contains the most parasites or have it flash frozen like salmon.
Assuming the fish has been killed using the ikejime method, the fish will be fine, plus the salty environment will kill whatever may be on the fish
Assuming the fish has been killed using the ikejime method, the fish will be fine, plus the salty environment will kill whatever may be on the fish
1番やべえの食パンだと思うの
good video😀
Good stuff🎉