Which yanagiba knife are you using? Which do you recommend for a 300$ budget while I just search quality not really caring of cost difference under my 300$ limit?
Yeaa work as a commis sushi chef and work your way up. But most of my senior sushi chefs they all had 5 years of experience in Japan with masters. They will work for free but gain a precious experience. How I wish I could do it :(
beware of this school because they have 2 units in tokyo, in the shinjuku shop are japanese, in the one of foreign tsukiji, they charge double the amount for foreign students for half the study time.
best sushi teaching video ever!
Mi piace
What kind of fish is this?
Thank you so much for this. It's very hard to get information on this!
,
wondering why the blood line is not removed or the grainy sides
Japanese eat blood fish
is lower flesh belly side or is lower flesh the side where the fish is packed, as in under side ? thanks !
How to slice and dice
Which yanagiba knife are you using? Which do you recommend for a 300$ budget while I just search quality not really caring of cost difference under my 300$ limit?
I would suggest getting a 270mm one as its the perfect size. For metal Blue steel is good or White steel is good too sharper but brittle blade.
saba aogami 1 270mm
I would be blessed to learn this method!
Walker man You should attend the 6 week course in Japan! Thats what im doing next year :)
or work in a decent place to learn
Yeaa work as a commis sushi chef and work your way up. But most of my senior sushi chefs they all had 5 years of experience in Japan with masters. They will work for free but gain a precious experience. How I wish I could do it :(
🙏🙏
beware of this school because they have 2 units in tokyo, in the shinjuku shop are japanese, in the one of foreign tsukiji, they charge double the amount for foreign students for half the study time.
あなたがキャッチしたビデオに注意を払う。見たい！ありがとうございます。
Learn
Excuse me, but did I miss something here??!! Where is the 'Kiritsuke Knife??' I do believe that 'Kiritsuke' was incorporated into the title!!!!
Gysgt. Salvador Monteverde, USMC, Retired yah that is not a kiritsuke
Gysgt. Salvador Monteverde, USMC, Retired
You missed something. It’s not about a Kiritsuke knife. It’s about cutting technique and terminology.
尾身は、刺身にも寿司にも使いません！
This fish looks yellowtail to me
That's not even a Kiritsuke??
ПОЧЕМУ на русскоязычном канале НЕТ перевода НА РУССКИЙ ЯЗ⁉️😘