Відео

Thank you for your comment! Salmon roe is delicious too, isn’t it?😋

Thanks for your comment:)) I think it was about 1.5 to 2 hours!!

Thank you for your comment!! I’m so glad to hear that:))))

Thank you for your comment! Even in fresh fish, Anisakis can sometimes be found in the internal organs, so I think there’s no way to be 100% sure that the fish is free from them. However, using a black light can make it easier to spot Anisakis. Also, since Anisakis eggs hatch in the ocean, they don’t directly enter the fish’s body!! That said, relying on visual inspection alone might not be enough to detect all of them, so freezing the fish is probably the best method to ensure safety😅

Thank you for your comment! I visited for lunch. It’s better to make a reservation, and I think you can do it through this Tabelog link: s.tabelog.com/en/tokyo/A1303/A130301/13284556/ I hope you enjoy it!😋

@@Sushi_Masa_Home_JP Thank you. Great video by the way.

Thank you so much!!😊😊

Thank you for your comment! After soaking in water, the rice absorbs moisture and becomes heavier. I always soak it for at least an hour!

Thank you as always!! Yeah, totally agree!! Big thanks to whoever invented mayonnaise:))

Thank you for your comment!! Merry Christmas!!!!:))

Thank you for your comment and Merry Christmas!!:)) Old-school sushi rice uses a type of vinegar called 'Akazu,' which gives the rice a slightly brownish color. It’s not because soy sauce is used! So, it’s not salty-rather, it has a sour taste, just like vinegar, but with a rich and aromatic flavor!!

Thank you for your comment!! I love NARUTO!!XD

Thank you as always!!:)) Merry Christmas🎄

Thank you!!!😊 Merry Christmas!!!

Thank you for your comment!! Tuna steak sushi? That’s a pretty creative idea😊 Whether it's for steak or raw sushi, I think the way to cut tuna is pretty much the same. I’ve shared how to cut tuna in another video, so please check it out!

Thank you for your comment:))

Thank you for your comment, as always!! :)) Yeah, sardine sushi needs to be fresh to be enjoyable, which is why even in Japan, there are many places that don’t serve it. I hope you get a chance to try it and enjoy it!

@@Sushi_Masa_Home_JP I bet I would need to be at a special fish market to get some. Does the sardine have a harsh oily taste as sushi? It's such a strong flavored fish over here.

That’s true, sardines often have a rich, fatty flavor, so I can see why you’d feel that way! But in Japan, we usually prepare them with Su-jime, which gives them a more refined and balanced taste!!

Thank you for your comment!! It's amazing that someone from Korea is running a sushi restaurant!! If they have sardine sushi, be sure to give it a try:))

Thank you for your comment!! While it’s true that salmon can live in freshwater, washing it with freshwater after sprinkling salt and dehydrating it will cause the salmon to reabsorb water, which diminishes its flavor!! I think it’s generally undesirable for skinned sashimi to come into contact with freshwater!

Thank you for your comment!!😊 Please enjoy making Sushi or sashimi!!

Thank you for your comment!! Please give it a try😊

@ definitely will do, Tuesdays are Fish tacos officially for me

That sounds great:))

Thank you for your comment!! Please give it a try😊

Thank you for your comment too!! It makes me happy to know the editing was worth it!😆

Thank you for your comment!! Oh!! That sounds great, too😋

I had no intention of making rage bait🤔 Which part made you feel that way?

@Sushi_Masa_Home_JP The soggy canned tuna and corn. The presentation, editing and information were good, I just thought the ingredients are hilarious.

Thank you for your reply!! Oh, I see! Glad you found it funny:))

In what way? That shit is delicious. Just because it's cheap doesn't make it rage bait.

It’s simple and tasty-nothing wrong with that!!

Thank you for your comment!! The way we prepare anago (sea eel) varies depending on the part of the body. I’ve also explained this in one of my Shorts, so please check it out! 😊

Thank you so much for always leaving comments!!:)) I’m so happy that you’ve watched so many of my videos😊

Thank you for your comment!! I’m so glad to hear that😊😊 Please give it a try!!

iGracias por tu comentario! El vinagre que uso se llama akazu, un vinagre tradicional japonés que se ha utilizado desde hace mucho tiempo. El que recomiendo es el Mitsukan Yamabuki.

@ es de la marca Mizkan? Muchas gracias 🙏 seguiré pendiente en tus vídeos saludos 👋

¡Así es! ¡Gracias!😊

Thank you for your comment! I’m glad to hear that😊 I hope this video will be helpful for you!

Thank you for your comment😊😊

Thank you as always!! This restaurant featured a variety of dishes unique to Japanese cuisine😋

Thank you for your comment!! I was kind of thinking the same thing😂

Thank you for your comment!! I’m so happy to hear that😭 I will continue to do my best, Arigato!!!

Thank you for your comment as always!!:)) That’s because I love Sushi so much😄

Thank you for your comment and request!!:)) Slicing the belly and back parts for sushi can be quite challenging, right? I'll try to make another video on this topic soon. Thank you for sharing your thoughts!!

@@Sushi_Masa_Home_JP Thank you so much!!

Thank you for your comment!!:)) The salmon sold in Japanese supermarkets is usually already frozen and then thawed, so I don’t freeze it myself. However, from a food safety standpoint, I think it's safer to freeze it first and then thaw before using.

Thank you for your comment☺️☺️ I will do my best!!:))

Thank you for your comment and request! However, I’ve never actually seen chicken karaage served at a sushi restaurant, so I’m not quite sure how they might make it there😭 If I come across it or find a recipe using different ingredients, I’ll be sure to share it!!

Thank you for your comment!!:))

Thank you for your comment!! I’m so happy to hear that😊 Arigato!!

Thank you for your comment!! Yeah〜certainly😄

Thank you for your comment!! This is a hobby😂 I’m sharing the techniques actually practiced by Japanese Sushi chefs!!

Thank you for your comment!! The vinegar I use is rice vinegar! When I checked on Amazon, I found a product that seems similar to the one I use. a.co/d/4Cfk2eC Thank you for looking forward to my videos☺️

Thank you for your comment!!!☺️

Thank you for your comment!! Oh!! That’s great:)) You can make reservations online through Tabelog😄 Here is website: s.tabelog.com/en/tokyo/A1303/A130301/13284556/

Thank you for your comment!!!:)) Actually, It tasted good😋

Thank you for your comment!! Wow, really?? If that price, the Japanese people can’t afford to eat Sushi for lunch😅