Your knife skills and patience are impressive! I always enjoy your videos, even when they demonstrate skills way beyond my level. Next time I encounter this kind of garnish at a sushi restaurant, I will have a much better appreciation for the expertise of the chefs!
Ok, I intend on trying this out, but what do you use the daikon for when you aren't using it for garnish. Are there any uses for large amounts of thin daikon sheets?
Yes, please try it. I using it to make pickle, simmered dish and so on. When I make other dishes , I change the width of daikon sheet! Thank you for watching and your comment.
I´ll start my training as a chef in September in Germany, but want to travel especially to Korea and Japan. This technique looks so difficult, but I guess I need to master it to work in Japan! I hope I get the skills, but now I am afraid that I´ll learn them too late. Do you have any tips on how a foreigner can start to work as a chef in Japan, when it comes to skills? Where should I aim to work at? How should I learn the skills effectively? Thanks in advance. And thank you for the explanations on 桂向き.
Thank you for your comment. Actually this technique is difficult. I’m sorry that I don’t know where you can work at restaurants for mustering it. But I don’t think it’s too late you challenge it. I give you some tips. First, you should use a nice shape white radish(as perfect cylinder as possible). Second, you don’t need to peel very thinly. First you practice to keep cutting. If you peel it about 15cm, I try to peel it thinly. Finally, if you have a question,feel free to ask me. I hope you get this technique. Thank you for watching.
Ohayo gozaimasu Ryusei-san! Is there a variety of myoga that tastes best? I have been trying to find information and have found "dancing crane", "white arrow", and a standard variety. A few years ago, I saw a television documentary that featured a variety that was thought to be extinct which was considered to be the best tasting myoga for eating. The few plants were transplanted to a university garden to grow more plants. Do you know about this? This variety of myoga flower was very big and delicious so everyone ate it and during world war two they thought it went extinct. Can you eat any type of myoga? I would like to grow it in a three to four years when I move to live in a warmer state in the U.S. Domo arigato! I love your videos! Great job!!! :D
Ohayo gozaimasu! in Japan, "Hana Myoga" is the most popular. And they are divided into cultivated and natural products. cultivated Myoga is a little bit more high flavor and stimulating. on the other hand, cultivated one is beautiful red color(cultivated one's color is dull color ). The reason for the bright color is that it was grown in the shade.Actually I don't know that myoga was transplanted to a university garden. In Japan, people who live in near city eat " Hana Myoga". It's cultivated one. Sound's good. I hope you grow and enjoy it. In U.S., is Myoga famous? Do you get it easily? Thanks for watching too!!
@@kyodokan.japanese.cuisine Konichwa Ryusei-san, Sadly, myoga is not famous in the U.S.. You must grow myoga yourself to enjoy it. Thank you for telling me about hana myoga. I will try to find it on the internet and buy a plant to grow. Thank you for the wonderful conversation!
Your knife skills and patience are impressive! I always enjoy your videos, even when they demonstrate skills way beyond my level. Next time I encounter this kind of garnish at a sushi restaurant, I will have a much better appreciation for the expertise of the chefs!
Thank you! I’m very happy you said that. Please enjoy sushi with garnishes. Thank you for watching always!!
This is stunning! it looks more like art than food preparation - I'm speechless.
Thank you! I’m very glad. I’ve practiced so hard. And this one is more crunchy and tasty than what made by machine.
I love your videos :)
Greetings from Poland :)
Thank you for watching and your comment from Poland :)
I'm very happy! Have a nice day :)
This is beautiful I just bought Usuba knife hope you can have more video about techniques with Usaba usage
That's nice! OK! I'll make it in the future. Thank you!
A very interesting video, Ryusei-San!
Thank you very much always!
Ok, I intend on trying this out, but what do you use the daikon for when you aren't using it for garnish. Are there any uses for large amounts of thin daikon sheets?
Yes, please try it. I using it to make pickle, simmered dish and so on. When I make other dishes , I change the width of daikon sheet! Thank you for watching and your comment.
I´ll start my training as a chef in September in Germany, but want to travel especially to Korea and Japan. This technique looks so difficult, but I guess I need to master it to work in Japan! I hope I get the skills, but now I am afraid that I´ll learn them too late. Do you have any tips on how a foreigner can start to work as a chef in Japan, when it comes to skills? Where should I aim to work at? How should I learn the skills effectively?
Thanks in advance.
And thank you for the explanations on 桂向き.
Thank you for your comment. Actually this technique is difficult. I’m sorry that I don’t know where you can work at restaurants for mustering it. But I don’t think it’s too late you challenge it. I give you some tips. First, you should use a nice shape white radish(as perfect cylinder as possible). Second, you don’t need to peel very thinly. First you practice to keep cutting. If you peel it about 15cm, I try to peel it thinly.
Finally, if you have a question,feel free to ask me.
I hope you get this technique.
Thank you for watching.
Ohayo gozaimasu Ryusei-san! Is there a variety of myoga that tastes best? I have been trying to find information and have found "dancing crane", "white arrow", and a standard variety. A few years ago, I saw a television documentary that featured a variety that was thought to be extinct which was considered to be the best tasting myoga for eating. The few plants were transplanted to a university garden to grow more plants. Do you know about this? This variety of myoga flower was very big and delicious so everyone ate it and during world war two they thought it went extinct. Can you eat any type of myoga? I would like to grow it in a three to four years when I move to live in a warmer state in the U.S. Domo arigato! I love your videos! Great job!!! :D
Ohayo gozaimasu! in Japan, "Hana Myoga" is the most popular. And they are divided into cultivated and natural products. cultivated Myoga is a little bit more high flavor and stimulating. on the other hand, cultivated one is beautiful red color(cultivated one's color is dull color ). The reason for the bright color is that it was grown in the shade.Actually I don't know that myoga was transplanted to a university garden. In Japan, people who live in near city eat " Hana Myoga". It's cultivated one. Sound's good. I hope you grow and enjoy it. In U.S., is Myoga famous? Do you get it easily? Thanks for watching too!!
@@kyodokan.japanese.cuisine Konichwa Ryusei-san,
Sadly, myoga is not famous in the U.S.. You must grow myoga yourself to enjoy it. Thank you for telling me about hana myoga. I will try to find it on the internet and buy a plant to grow. Thank you for the wonderful conversation!
Ohayo gozaimasu! Thank you for teaching me. You’re welcome. I’m also glad to talk with you. Thanks always:)!!