How to cook a natural live Japanese flounder sashimi with burning volcano sauce! Japanese carpaccio!
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- Опубліковано 2 лют 2022
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In this video, I take a close look at Kobe Shunzen "K's kitchen", where he lavishly process high quality natural live flounder from Minami Awaji in Hyogo, Japan, in a state of outstanding freshness, and serve it with a new kind of Italian-style sauce.
This time, Chef Kawamoto used techniques such as "Ikejime(live-tightening)," "Shinkeijime(nerve-tightening)," and "sukibiki(scale stripping)" to handle a superb 2 kilogram flounder that was too fresh to eat.
The technique introduced in the video, "lkejime," originated in Japan, where the fish is immediately killed (brain-dead) and bled to prevent decomposition of the flesh and keep it fresh longer.
"Shinkeijime" is a technique that has recently been gaining attention in Japan, where a special wire-like device (piano wire in this case) is used to destroy the nerve bundles (spinal cord) that run along the upper middle bone of the fish.
This is said to prevent the fish from becoming violent or stressed, to prevent the loss of ATP (the source of energy and flavor in fish), and to prolong the time when rigor mortis begins.
From a religious point of view (Islam, veganism, etc.), people from overseas may think that such a method is cruel and inhumane, but it is a necessary technology to make raw fish such as sushi and sashimi, which the Japanese love, more delicious, and this technology for handling fish meat is unique to Japan and is still evolving.
The volcano sauce (or more accurately, the ripe red bell pepper vinaigrette sauce) that I named on my own, and the sashimi of natural flounder from Minami Awaji were so good that I can honestly say it was better than soy sauce.
"K's kitchen" offers a course starting at 8,800 yen (tax included), which includes an appetizer, the seasonal live fish carpaccio introduced here, Kobe beef rump steak with Kishu-binchotan charcoal, salad, the world's best pepperoncino, and dolce!
I think this is a very reasonable price, so if you are interested, please visit the restaurant.
Chef Kawamoto has been praised for having a original taste and I highly recommend his gourmet atelier!
Thank you very much for the meal.
"DELI BALI"
Movie shooting cooperation: Kobe Shunzen "K's kitchen"
www.kobe-ks-kitchen.jp/
↓↓↓ Please check out the other videos!
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#flounder
#how to prepare flounder
#sashimi - Навчання та стиль
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![The Art of Master Chef Skills Selection2020 with ASMR Street Food in Japan! [DELI BALI]](/img/n.gif)
With the calming music at the beginning and the way he gently stroked the fish, I thought he was going to swiftly kill it with one quick blow. Was not expecting a battle royal and a fight to the death!
Lies again? Ugly Fish
It's about the worst example of Ikejime I've ever seen
Disgusting
I’m laughing but it made me cringe every time it struggled. I don’t ever recall putting a fish through that much torture.
😂😂
it looked like the fish felt everything..
God hopefully, stress releases hormones in fish that makes them taste AMAZING
Tru
@@amdy7783 bruh
Nope not after that first blow
He did
Такое впечатление,что в начале ролика показанны изысканные методы пыток,а уж потом готовка блюда.
the magic of japan. The pain gives an exquisite flavor to the dish
@@KarymeDesireeCastroMontoya причинять боль слабому это садизм,блядь
Дикость и мракобесие..!!!
Какие-то дикарские обряды мучительного, как можно растянутого издевательства и садизма.
Это тот случай атавизма когда ещё твоя бабушка схватив рыбу, на мелководье - тут же отправляла её в рот, а дед исполнял ритуальные танцы и жертвоприношения, вокруг костра, богам - для удачной охоты.
( И кстати их любовь к ножа-топорам тем же обьясняется - потому что это совсем недавно было для них универсальное орудие... В силу, видимо, отсталости в эволюционно-техническом плане. Это единый инструмент был для всего - и рыбу разделась, и дрова им же, тут же порубить и как оружие при "войне".., или как это правильно назвать применительно к дерущемся племенам )...
Вот что случается когда неандертальской обезьяне дают в руки нож и приписывают несуществующую древнюю, с понтом, историю..!!!
Arroz chaufa
flounder said, "Damn, hand me the knife, I'll do it myself."
😁😁😁
Pl
😂🤣😂🤣😂
😂☠️☠️
😭😫
That was brutal.
At least He didn't feel too much pain
So!?
True
Дикость и мракобесие..!!!
Какие-то дикарские обряды мучительного, как можно растянутого издевательства и садизма.
Это тот случай атавизма когда ещё твоя бабушка схватив рыбу, на мелководье - тут же отправляла её в рот, а дед исполнял ритуальные танцы и жертвоприношения, вокруг костра, богам - для удачной охоты.
( И кстати их любовь к ножа-топорам тем же обьясняется - потому что это совсем недавно было для них универсальное орудие... В силу, видимо, отсталости в эволюционно-техническом плане. Это единый инструмент был для всего - и рыбу разделась, и дрова им же, тут же порубить и как оружие при "войне".., или как это правильно назвать применительно к дерущемся племенам )...
Вот что случается когда неандертальской обезьяне дают в руки нож и приписывают несуществующую древнюю, с понтом, историю..!!!
There’s a reason floundering is called floundering. That fish was everywhere.
It’s insane how it went from aesthetic anime opening to final battle sequence in all of 3 minutes.
мне одному рыбку жалко?
Нет
😭😭😭
Блять измучил рыбку
No. Yo sentí muy feo la verdad. No vale el plato para mí
😔
Music that starts @13:54 is absolutely beautiful 🙌🏾
Где то в параллельной вселенной, эта рыбка также этого повара раскрамсала.
Может инопланетяне, живущие на земле, точно так же едят людей, если не смотреть на все исчезновения в сибири.
i am blessed by almighty he gave me courage and oppurtunity and strenght to remain pure vegeterian
Sad the way the fish has to die but the dish looks amazing 🤩
I almost cried
It's doesn't have to die that way.
RIP Flats the Flounder. He was a real homie
🤣🤣🤣
I shouldn't but...😆
Wow that reminded me of the dentist when he tells me to tell him if it hurts.
Such a calming music to sleep
Amazing beautiful delish fish to eat
You can tell this fish is not ready to die. The body are still moving even it already cut into 3 pieces and also the heart is pumping.
You’ve never been fishing
It's just how it is. It dead but it still have energy, it'll stop moving eventually when it already use up all of its energy.
why would want to eat a fish that is ready to die
This people said it is fresh because of this
You'll be shocked if you see some people eating small seafood alive 🤣
I didn't know this was going to be a boxing match! 🤣🤣😱
Japan leads the world in the number of people suffering from stomach cancer because of the way they prepare food
Cooking is the best nwy like it
no soy el mejor cocinero pero realmente la manera en q matan a los peces es muy cruel, se q la muerte cerebral los lleva a, q no se tensen y relajen pero yo se otras maneras , técnicas como lo quieran ver para darle fin sin tanto rodeo y sin tanta tortura es como les digo a mis alumnos solo imagínense q ustedes son ellos asi les gustaria morir seguir luchando a pesar de tanto daño repito no soy el mejor pero también soy humano también siento y me pongo en el lugar de aquellos que no pueden defenderse ni hablar una humilde opinión
Pero el resultado se ve rico...:D
(Tengo que para de hacer estos comentarios)
Ok si todo bien pero how en dia la gente dice esto o no soporta eso ver pero.la realidad es ke ni sabemos como lo hacen en los miles de restaurants o en los lufares donde pescan ..y esto x miles de anos y nuestros ancestros para sobrevivir .. y si expota una guerra Ocala keden pieces para comer o moriremos igual o.peor . Tambien yo doy mi opinion con mucha educacion..thanjs
Все правильно
🌻❤️
es que no es lo mismo, es otra cultura, otras costumbres, aquí en mexica mi mama cuando cocina pollo pues ella la mata, le corta una parte del cuello y deja que se desangre y yo lo veo muy cruel pero así es, son cosas que pasan de generación en generación, es parte de nuestra identidad.
Wait until the end
Chef - what a masterpiece
By truly skilled hands, an exquisite presentation
If can do this with fish imagine crayfish wow.
Those knifes 🔥🤘🏼😍
Loving the dreamy music as the thing fights for it's life and gets cut up..
9:44 OMG that heart still alive 😭
That's electrical pulses. Same thing how a dead human can move after death. Fish have them much longer then people tho as a severed head of a fish can live for a good 8-10 min but it's dead
Just nerve reacting brain is dead and heart will die soon
No it isn’t alive lol
That might be that the fibers still contract without being conectado with the central sistem. Dont worry that fish is dead by then
Omg when I see how he hurt the fish
Is already death, but the nerves still works for a few moments
in our country you have to hit the fish head and stun it .... his method seems very brutal, but idk if the fish is feeling very much and its just an escape reflex
Yes u r right😢😢😢
Looks so good mmmmm
Very nice preparation and serve Shasimi
Капец это жестко выглядит
Ножи тупые, руки кривые вот - это, точно капец....
У меня одного желание, также поступить с этим японцем🤨
Yo t doy miles de like x tu comentario totalmente estoy de acuerdo con tigo mala persona la vida trae karma si tu lo haces lo aran con tigo q cruel ese tipo de verad
Мне тяжело смотреть когда живую рыбу ножом......
this art nice work
That's fresh
Perto de outros cozinheiros esses aí parece amador, parece que é a primeira vez que ele faz isso, não demonstra habilidade permitindo que o animal sofra de maneira desnecessária.
podia ser vc lá no lugar do peixe.
@@tekashiiii Oq? Qual o sentido disso?
@@tekashiiii no since he is human well unless if you where involved with a Mafia and want you gone you won’t be there
I agree this is disgusting and no professionalism
Verdade
Damn the heart was still moving
The heart??even the muscles which were cut and placed in the plate was moving
Amazing
Was he still alive ?
@@SolidSnake12231 no he died when he penetrated the head it was directly to the brain
That's a dope beat he created when chopping the onion... should submit it to Timbaland's beat club!
crazy dude loves working with still alive fish you sir are crazy
Very experienced chef, he handled the fish very delicately...
She felt everything 🙄.
No he didn't
Imagine doing it with peoples.
Love flounder can I have some fr lol but good job CHEF
It's an art
ここ是非行ってみたい
me too
是非 👍
А по мозжечку сразу ударить нельзя было, чудо-повар?))
what a sturdy fish we have here
Enjoyment 🌙
Chefe adorei a maneira que fizeste o molho, vou tentar fazer igual ao seu aqui no Brazil. Parabéns pela dica
Good . Bone appetite
@@vanemiranda8411 1
L
@@vanemiranda8411 lq lq 1
11ppp1qpl
cách bạn làm cá hờn bơn nhật sashimi rất ngon và chuyên nghiệp. đó là ấm thực tinh tế của nhật bản
เลวทรามทั้งคนฆ่าและคนสั่งกิน อย่าเพิ่งด่าผม คุณลองคิดถ้าคุณเป็นปลาคุณจะเป็นอย่างไร เจ็บแค้นมนุษย์แค่ไหน ไมเกิดกับตัวก็ไม่สำนึก
@@user-gi5ko6be9e 同意しません
darn that looks good!
Are there knifes dull,or the fish skin are just tough?
La comida gourmet consiste en matar al pez de la forma más bárbara, lenta y dolorosa posible??
Si,para mas sabor claro.
El pez muere en el segundo corte hecho, lo siguiente son espasmos musculares que se mantienen por las últimas líneas nerviosas. Ya lo siguiente que se hace es para mantener el pez lo más fresco posible antes de que llegue al plato del consumidor
Please tell me why you spend so much time cutting off the outside scales when you are going to skin the filets later before serving anyway? I have asked this question numerous times but have never received any adequate answer.
For my understanding, cutting off the outside scale first is to make sure they won't be left behind and that maybe mix with the fillet by any chance during the whole process. Also, it is easier to take the skin off without the scale, as shown at 14:18. Not common, but somehow the fish skin can be used for other dishes, like after being deep fried.
To show off how sharp the knife is and how skilled he is with it.
It’s so they don’t get in the way when he’s removing the scales.
It's easier to skin without the scale 💪🏻
It's all good, but all that work just to eat a little? My respects to the chef definitely.🙏🏻🤔
魚の締め方とか、血の抜き方とか初めて見るやり方で、ビックリしました。
what i see is the chef struggling on killing a fish while on filming🤣
It's funny to see that you're one of those people who live without making mistakes. Good for you. It's boring that this age expects 'photoshop' quality editing, leaving nothing but the 'best shots' in the video while leaving reality behind. Sad, really.
Ehm actually he did it very humainly, what he did was stir the brain, immediately after you will die. As if a bullet went through it, your body will twitch and spasm for a bit after the initial death, so when the fish is moving, and the heart still beating is when your body slowly looses places to pump blood into. So what your seeing is the fishes nerves slowly losing blood flow and in case of losing blood pressure combined with nerve spasms causes those movements. The fish after the initial blow was dead, and not in pain fortunately,
@@ur_best_Lil_Man why you copy pasting everywhere ?
Un genio, cocina con toda la paciencia y tecnica del mundo , felicitaciones al chef.
Mejor feliciten al pescado
fue el invitado especial !
_此資產^^事實上是%仕事仕事仕事^曹操曹操才是此次此次此次從此此層次_^是此次此次此次此次此次此次實施此次此次此次此次此次此次此次從此%
Definitivo se tiene ke comer....eso es asi en todos los restaurantes ..y casa derca de la playa o pescadores
Greetings from Malaysia, i like your content, keep it up bro.
Blood look pink it's kinda beautiful 👉👈
Disculpen mi ignorancia, pero cuál es la función de meter ese tipo alambre por su espinazo al pescado?
sever the fish's nervous system
En el vídeo anterior a este explican la razón del porque le meten el alambre
Why is the heart still beating when its apparently dead?
Heart muscles are myogenic
これが活け締めという技術です。心臓を動かしたまま、頸椎と動脈を切断する事で、血が抜けて身の味わいがスッキリと透明感のある美味しさになるのです。
It’s brain dead when he cuts into the head. He filets it quickly so the heart is still beating. It technically is still alive after the initial cut though but can’t feel or sense anything.
"Ikejime" technique will take some time for the fish to realize that they are dead, as they will quickly become brain dead.
If the "Ikejime" is successful, the heart will continue to work for a while.
It also keeps the fish's heart alive so that the heart can act as a pump and drain blood successfully.
"Ikejime" fish are highly valued in some parts of Europe, and are sold as brand-name fish.
@@DELIBALI Thank you for this elaborate response!
Existió. Exelente
well done though
Quanta maldade... Não tem um outro modo de matar o peixe, menos doloroso???
No!
@@LuisHernandez-rn1zs Aber klar doch.
If he does it correctly it's very quick but the fish was too squirmy
Nooo!!
Then you can chop the head with axe then
como maestro de la cocina pudo matarlo al pescado con menos sufrimiento
gei
son sadicos!
@@Nocomproconelchiquitaje12 que eres gay?
Sii el pescado siguió vivo después de horas :(
@@Test10077 ése es el método más humano
Anything is called art nowadays
Ceviche en salsa de pimiento xD, excelente corte y frescura.
Not a vegetarian here, but still don't like to see the killing. But with the beating heart and moving muscles, this meal will be fresh for sure!
ㅂㅂㅂㅃ
the cook is not good at it , the cook at my work usually does it with one clean blow and it wont look so struggling anc cruel
@@Petatatataa the fool is a S.Korean pretending as Japanese . No wonder right ? 😆👎
Condemn these animal abusers and murderers!
Yup
Ver estos videos bien grifo es lo mejor🤣🤣
OK. Kei is beautiful.
Não conheço sashimi cozido,nunca jamais vi
El poder del pescado es fuerte 🙏🙏
awokawok mampua
XD
@@rezaaditia5867 egagi077sdowufjgru5774u575yrl2019375y57e747eyi112295957rjzhdbvdbqoe7rgaj191oejdhkskjfoehejwjofyyrhrhhrhdtrtgtdt5ttgeersefdffgftdrtrþu í
किड़े पड़ेंगे।। इतना तड़पा तड़पा कर मरोगे तुम भी।।
@@rezaaditia5867 hola amigo, no entiendo tu mensaje
No entiendo porque' la tortura, los veo sufrir y se me va el hambre. No veo lo correcto de las tecnicas que usan.
Pero son ricos
...
Bueno ya me cayo ;-;""
Me encantos su platos de pescados
Ma impresiont pulsu inimii pe blat nu am mai văzut asa ceva
I look at this clip, I feel pity for the fish, what is he doing?
It was a fast death fish was dead from first head puncher. The rest of the movement’s was the fishes nervous system that’s why he shove the wire down the spine to disconnect the nerves….
Wow you talk like you are that fish and know what is going on lmao
He use a traditional Japanese technique, Ikejime, to kill/damage the brain and spine of the fish. It is supposed to kill the poor fish in one go and the blood will drain out from both head and tail so the meat will taste better and keep fresh longer. But his technique is extremely poor. It is the worst I ever see in my long time YT food history. Usually people can kill the fish in 1 or 2 second and the fish will not move at all after that. My condolences to the fish.
Fantastic! I like Pacific Flaunder! Nice! Also need to try same dish with Pacific Halibut, He is more fat and gentle!
Thank you for subtitled Persian
Nhìn công phu quá
Wow, in Indonesia that fish named Ikan Sebelah and delicious.
nobody ask
ikan lebeh nabee
I like watching. However.....I can do without seeing the heart still beating. Kinda kills it for me
That's the best part. Just imagine it rolling around on your tongue still beating
THATS the worst part for you? some muscles react even if out of the body, look when he puts salt on the muscle, it twitches even when not attached to the fish. This beating heart? no problem! The fish jumping every time he stabbed it? didnt seem dead to me!
Sushimi lovers
that was hard to watch thAT pore fish what a way to go :O and thought it was gana be cooked or fryed :O
5:33 I’ve never heard a chop chop sound this pronounced. Very satisfying..
Можно же сначала убить рыбу.
Alguien que me presenté este lindo chef
Enak kelihatannya
This method is actually more humane than the usual suffocation that we really have in our local markets.
Bull crap.
More humane?? But he poke its eyes out…
Tupid tupid statement
@@itzskylarwinter2584 so he can stab the brain so it can die painlessly and fast
@@vincnick1412 i agree with you it better this way rather than let it die from suffocation like most fish caught
Buen video jaja, muy relajante
Nice
عاشت الايادي
Понимаю что еда, но тяжело смотреть как его убивают.
Half the time it was seemed alive it was dead
so are you vegan? you haven't eaten any animal before? don't be hypocrisy
Sufrió mucho el pobre animalito 😳😐😶 y según es maestro 👏🥁
😔😔😔😔
Que bobi, al introducir la púa en la cabeza el pez ya no siente nada, porque tiene una muerte cerebral instantánea, esos movimientos que hace son simplemente reflejos, es una técnica Japonesa.
Lo q hace al picarle en la cabeza es destruir el cerebro es una muerte muy rápida los otros movimientos son sólo reacciones imboluntarias del cuerpo del animal
Reflexo do músculo é meu ovo
This is good. This name " iwak ilat ( ikan lidah ) the tongue fish "
I've been waiting so long for you to upload
Actually after the first stab the fish was brain-dead. All the body reactions you see comes from nerves. This is a way quicker method to kill the fish rather than making them die slowly for asphyxia like we do in our markets
we would say so if you were in the place of this fish.
Yeah no it wasn’t. As a Marine biologist and biochemist I can tell you that the fish was not brain dead after the first stab that missed the brain.
I too thought the same at first but how come it's reacting on brutal stabs when it was brain dead.rubbish..he failed.to brain dead it.
@@Njfishingmaniac exactly without reading ur comment I reacted myself...he missed it u r absolutely right....
the first opening scene its looks like a scene from anime...
eu so acho muinta frescura pra comer um paixe fala e serio 😮
This looks delicious. The skill and percussion of a master chef
I think you mean precision
@@misst.e.a.187 I hope so
Humans that are ok with this need a personality evaluation and are not fit to give anyone moral advice. That fish feels pain and fear and you're completely ignorant if you don't understand that as the same pain and fear you would feel in the same situation. I understand people need to eat and fish is an acceptable food source BUT causing a slow and painful death of the fish is NOT necessary or acceptable to slaughter, cook, and eat this living being.
You have got to be joking MASTER CHEF what planet you on
@@misst.e.a.187 @Ciroc_Lobster He might have _meant_ precision, but the chef's [lack of] "skill" was closer to percussion.
Ikan terumpah atau ikan sebelah.. memang benar enak sekali daging dan tekstur nya' 👌
Se ve delicioso una obra de arte en la cocina.
The Force is strong in this one
😂😂😂 Jedi
May the force with the fish