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Long before Masaki Saito’s career began as a sushi chef, the Hokkaido native was attending a high school in his hometown that focused on marine biology. “That knowledge, or rather experience, has been very helpful,” says Saito — now the executive chef at the New York location of luxe, Tokyo-based sushi restaurant, Sushi Ginza Onodera. Choose either of Ginza’s omakase menus and it will cost you $300 or $400; but Saito is known to make the meal a memorable one because of his poignant guest interactions and laid back sense of humor. Eater is the one-stop-shop for food and restaurant obsessives across the country. With features, explainers, animations, recipes, and more — it’s the most indulgent food content around. So get hungry. Subscribe to our YouTube Channel now! 🤍
I aged sashimi at home with the beautiful red sea bream. This is a short time aging like for several days, not a fermentation method like for months or years! Hope you enjoy watching this video! If you are interested in this kind fo videos, please subscribe my channel🐙 Find me here, too! - Instagram: 🤍 - bilibili: 🤍 - Website: 🤍 - pinterest: 🤍 Music♪ by SUKISHA: 🤍 #japanesefood #japaneserecipes #sushi
I always age a portion of the fresh Kingfish I catch or get given now as the improved texture and flavour makes for amazing Sashimi, Carpaccio, and Poke Bowl dishes. I was taught how to age fish by Kaz and after a bit of practice I've found it simple to do and I think everyone should give it a go. Hope you enjoy the video and if you are reading this please subscibe to my channel. #howtoagefish #dryagedfish #sashimi Follow me on Instagram: 🤍 Follow me on Facebook: 🤍 Joel's Instagram: 🤍 Kaz's Youtube Channel: 🤍
Explaining how to keep fish for aging. There are few essence point. Sushi Kimura Singapore 2018-now Michelin 1 star By Chef-Owner Tomoo Kimura Website: 🤍 Facebook: 🤍 Instagram: 🤍
The second episode of Eater’s new series Omakase heads to luxury 10-seat sushi restaurant Suzuki, where they use a freezer to age fish before serving it. Eater is the one-stop-shop for food and restaurant obsessives across the country. With features, explainers, animations, recipes, and more — it’s the most indulgent food content around. So get hungry. Subscribe to our YouTube Channel now! 🤍 Our Video Crew: 🤍
For more information on this product, click here: 🤍 For information and reservations on Sosiki, Michelin Star Modern Omakase Restaurant, click here: 🤍 Music we use...try it for free: 🤍 To buy the products I use in my videos, check out my Amazon Store; the price to you is the same, but I will earn a very small commission. 🤍 Subscribe: 🤍 Watch more: (popular video/playlist) Follow Hiroyuki Terada: Facebook: 🤍 Instagram: 🤍 Twitter: 🤍 Second Channel: 🤍 Cameraman Channel: 🤍 Watch More Hiroyuki Terada: Recent Uploads: 🤍 Popular Videos: 🤍 Extreme Series: 🤍 Low Difficulty Recipes: 🤍 Support our Patreon page to see exclusive content not seen on YouTube, videos that will make you a better sushi chef, and recipes that will dazzle your tastebuds...Master Sushi Chef Hiroyuki Terada shares his utmost intimate knowledge with you. 🤍 As always, we wish to thank all of our fans for spending time here with us on YouTube. We're all humbled and grateful for all of you and for all the sweet, kind and spirited comments. See you in the next episode... Send fan mail and products to be reviewed to: Hiroyuki Terada 6815 Biscayne Blvd, Suite 103-451 Miami, FL 33138 Business Inquiries: diariesofamastersushichef🤍gmail.com - About Master Sushi Chef Hiroyuki Terada: Master Sushi Chef Hiroyuki Terada is one of the top Japanese Chefs in the entire world and the most popular Japanese chef on YouTube. At age 10, Terada learned the basics of sushi from his father and then went on to attend RKC Chef's School in Kochi, Japan from 1987-1989. He soon earned a nickname for his fast knife, attention to detail, divine presentation and ability to create new dishes and accents based on traditional Japanese cuisine. After graduating RKC Chef School, he was called to serve under Master Chef Kondo at Yuzuan restaurant in Kochi, Japan from 1989-1992. Mr. Kondo is the master of Kansai style cooking, considered to be the high-end of Japanese cuisine. Terada earned the title Master Sushi Chef by becoming the standing head sushi chef & can serve Fugu (Japan Licensed) to the public. - Chef Hiroyuki Terada is using the Minonokuni Matsu-1573 210mm Yanagi. Super Blue Steel. Can also be used for breaking down whole fish and chickens. But normally for slicing, sashimi, vegetables, meat etc.. This is Chef Hiro's custom specked knife. For more information on these knives, contact David Holly at david🤍knifemerchant.com or visit knifemerchant.com Let us know how you enjoy your Minonokuni. Knife Merchant 3203 Regal Drive Alcoa, TN 37701 800-714-8226 🤍knifemerchant.com
Dry Aged Sea Bass Sashimi #shorts We all know that dry aging elevates beef, improving tenderness as well as flavor. It was not until recently that I learned that the same can be done to fish, with incredible results. Black sea bass is delicate and lean, yet incredibly flavorful for a white fish. When dry aged, the tenderness is improved significantly. The flavor remains clean and concentrated after 10 days and while I’m ecstatic with the results, I’m even more excited about experiments to come. Big thanks to Liwei ( 🤍 ) for the support on this project! 🔔 Subscribe and ring the bell to get notified when I post a video! 🔥 Social Media🔥 🎬 Main Channel: 🤍 📸 Instagram: 🤍 🎥 TikTok: 🤍 📬 Facebook: 🤍 🎊 Pinterest: 🤍 . . 🔥 Dry Ager UX1000 from 🤍dryager link in bio 🎣 Black sea bass caught with Captain Bobby and Captain Elena: Reel Deal Fishing Charters 🤍 🖥 Website w/ Recipes and Discounts: 🤍 🌳 Discounts: 🤍 🎥 Sophia Greb 🤍 🎶 Hokus Pokeus - HipHop Beats . . #shorts #dryager #dryaged #dryagedfish #fish #blackseabass #seabass #freshfish #sashimi #ponzusauce #dryaging #dryagerusa #seafoodporn #seafoodheaven #spicy #fishing #foodie #ponzu #learnsomethingnew #cooking
Bluefin tuna is a staple in the world of sushi. Perfectly balanced and melt in your mouth, a fresh piece of Bluefin is hard to beat. Then, there’s dry aged tuna… which is in a world of its own. The most significant improvement was texture. Bluefin tuna (especially the lean “Akami”) can sometimes be chewy. I was shocked to find that even pieces with many white fibers, disintegrated the moment they touched my mouth. Flavor came next. With dry aged beef, we expect “nutty” or even “blue cheesy” notes. This was different. Instead of a flavor change, it was more of a flavor enhancement. As I mention in the video, it tasted like tuna in its truest form. I want to give a huge thank you to Liwei (dry_aged_fish_guy on IG) . His guidance through this process is the only reason I was able to make it happen. He has a saying: “Fresh is boring”. It took 4 weeks of work for me to finally understand what that means. FULL YT VID: 🤍 ————— SUBSCRIBE and RING THE BELL to get notified when I post a video! PLATFORMS -Instagram: 🤍 -TikTok: 🤍 -Facebook: 🤍 -YouTube: 🤍 DISCOUNTS 🤍 WEBSITE 🤍 FILMED BY Sophia Greb 🤍 MUSIC Bop - Hip Hop Beat TUNA From Captain Bobby and Captain Elena 🤍 ————— #shorts #bluefintuna #tuna #dryagedfish #dryaged #seafood #toro #otoro #torosushi #dryagedsushi #ahituna #akami #chutoro #sushi #sashimi
According to Executive Chef Yohei Matsuki the aging techniques of Edomae sushi are tastier than "fresh" sushi. Follow Sushi Ginza Onodera LA here: 🤍 🤍 Chapters: 0:00 Sushi Ginza Onodera Intro 0:22 Sushi Explainer 0:40 Frozen Fish History 1:43 How to Age Fish 1:58 Salted Seaweed Marinade 2:33 Soy Sauce Marinade 3:10 Pickled Vinegar Marinade 3:50 Cooked Fish 4:15 Outro Subscribe to Tasty: 🤍 Tasty The official YouTube channel of all things Tasty, the world's largest food network. From recipes, world-class talent, and top-of-the-line cookware, we help connect food lovers in every way they interact with food. Connect with Tasty: Shop the NEW Tasty Merch: 🤍 Subscribe to Tasty Newsletters: 🤍 Like us on Facebook: 🤍 Follow us on Instagram: 🤍 Follow us on Twitter: 🤍 Check out our website: 🤍 Shop the Tasty Kitchenware line: 🤍 Credits: 🤍 MUSIC Licensed via Audio Network STILLS Cultural Heritage Avalon/Getty Images Japan in the 1920th - Ainu picture alliance/Getty Images Ainu Prepares Salmon at First Salmon Ceremony Natalie Fobes/Getty Images VIDEO Japanese sushi bar - Tuna sushi / Japan Imazins/Getty Images Iced large deep-sea fish in fish market, Japan Kiatanan Sugsompian/Getty Images Footage of Bluefin Tuna fish eating on the surface and underwater. Slow motion. Freemanfootage/Getty Images Japanese fisherman and wife unload fish with feral domestic cats waiting in foreground John Downer Productions/Getty Images Shot of conveyor belt sushi (tuna) in Tokyo, Japan Imazins/Getty Images Yellowfin tuna unloaded at Yaizu fishing port ITN/Getty Images Net Loss: the Global fish crisis: Japanese scientists call for fishing ban; Net Loss: the Global fish crisis: Japanese scientists call for fishing ban ITN/Getty Images Tuna auction at Tsukiji Fish market in Tokyo Japan basketman23/Getty Images Sushi Restaurant - Tsukiji Market Tokyo, Japan Fuji Television Network, Inc./Getty Images MS ZO Men cutting frozen tuna fish, Tsukiji Fish market, Tokyo, Japan Rudy Maxa's World/Getty Images 🤍
Growing, up my dad made salmon on the grill and 90% of the time, the skin was burnt to a crisp. I began thinking the skin was meant to be thrown away, its only use as a barrier to protect the delicate flesh. But every once in a while he would get it right and combined with the fatty belly meat, it became one of my favorite bites of seafood. When cooked in a pan there’s a couple things I think about to get the perfect salmon skin. Avoid seasoning the skin with anything other than salt, things like garlic powder burn and stick. Press down for better contact during the first 15 seconds of cooking, and use medium or medium high heat. Also, there should be no scraping, the fish will release when it’s ready to flip. Finally, if you happen to have a dry aging fridge in your kitchen and 14 days to spare, dry aging it will give you great results too 😅. There are actually ways to dry age in your home fridge and if that’s something you’re interested in trying/learning about, let me know in the comments! Check out the long form video here 🤍 ————— SUBSCRIBE and RING THE BELL to get notified when I post a video! PLATFORMS -Snapchat: 🤍 -Instagram: 🤍 -TikTok: 🤍 -Facebook: 🤍 -YouTube: 🤍 DISCOUNTS 🤍 WEBSITE 🤍 FILMED BY Sophia Greb 🤍 MUSIC Hokus Pokeus Hip Hop Beats ————— #dryaged #dryagedsalmon #salmon #freshsalmon #wholesalmon #crispysalmon #seafood #seafooddinner #dryaging #dryagedfish #fish
Fish aging technique part 1: 🤍 To watch the full video (Free trial available): visit 🤍
$4,000 Dry Aged Tuna Sushi 🍣 Bluefin tuna is a staple in the world of sushi. Perfectly balanced and melt in your mouth, a fresh piece of Bluefin is hard to beat. Then, there’s dry aged tuna… which is in a world of its own. The most significant improvement was texture. Bluefin tuna (especially the lean “Akami”) can sometimes be chewy. I was shocked to find that even pieces with many white fibers, disintegrated the moment they touched my mouth. Flavor came next. With dry aged beef, we expect “nutty” or even “blue cheesy” notes. This was different. Instead of a flavor change, it was more of a flavor enhancement. As I mention in the video, it tasted like tuna in its truest form. I want to give a huge thank you to Liwei (dry_aged_fish_guy on IG) . His guidance through this process is the only reason I was able to make it happen. He has a saying: “Fresh is boring”. It took 4 weeks of work for me to finally understand what that means. . . 🎶 All beats are made by 🤍1evanwhite (an incredibly talented 12 year old producer! also on IG - evanwithadopebeat) 🎣 Tuna from Captain Bobby and Captain Elena 🤍 . . #bluefintuna #tuna #dryagedfish #dryaged #seafood #toro #otoro #torosushi #dryagedsushi #ahituna #akami #chutoro #sushi #sashimi ————— SUBSCRIBE and RING THE BELL to get notified when I post a video! PLATFORMS -Instagram: 🤍 -TikTok: 🤍 -Facebook: 🤍 -YouTube: 🤍 DISCOUNTS 🤍 WEBSITE 🤍 FILMED BY Sophia Greb 🤍 —————
#sushi #sashimi
Bring your sashimi to the next level by dry aging with Oishii Film. Dry aging brings out the unami as flavours intensify yet the fish simply melts in your mouth!
Fish aging technique part 2: 🤍 To watch the full video (Free trial available): visit 🤍
Growing, up my dad made salmon on the grill and 90% of the time, the skin was burnt to a crisp. I began thinking the skin was meant to be thrown away, its only use as a barrier to protect the delicate flesh. But every once in a while he would get it right and combined with the fatty belly meat, it became one of my favorite bites of seafood. When cooked in a pan there’s a couple things I think about to get the perfect salmon skin. Avoid seasoning the skin with anything other than salt, things like garlic powder burn and stick. Press down for better contact during the first 15 seconds of cooking, and use medium or medium high heat. Also, there should be no scraping, the fish will release when it’s ready to flip. Finally, if you happen to have a dry aging fridge in your kitchen and 14 days to spare, dry aging it will give you great results too 😅. There are actually ways to dry age in your home fridge and if that’s something you’re interested in trying/learning about, send me a dm on IG! ————— SUBSCRIBE and RING THE BELL to get notified when I post a video! PLATFORMS -Snapchat: 🤍 -Instagram: 🤍 -TikTok: 🤍 -Facebook: 🤍 -YouTube: 🤍 -Discord: 🤍 DISCOUNTS 🤍 WEBSITE 🤍 FILMED BY Sophia Greb 🤍 ————— #dryaged #dryagedsalmon #salmon #freshsalmon #wholesalmon #crispysalmon #seafood #seafooddinner #dryaging #dryagedfish #fish
Iron Chef Morimoto is in the Munchies Test Kitchen to demystify how to prepare fresh fish for a variety of sushi and sashimi, with products like sardine, snapper, shrimp, different cuts of tuna, and more. Morimoto shares his expert methods for cleaning, cutting, and presenting sushi, plus techniques like curing sashimi with kombu and torching fish skin. Subscribe to Munchies here: 🤍 All Munchies videos release a full week early on our site: 🤍 Hungry? Sign up here for the MUNCHIES Recipes newsletter. 🤍 Check out 🤍 for more! Follow Munchies here: Facebook: 🤍 Twitter: 🤍 Tumblr: 🤍 Instagram: 🤍 Pinterest: 🤍 Foursquare: 🤍 More videos from the VICE network: 🤍
Get 20% OFF + Free Shipping at Manscaped code GUGA at 🤍 I have done many dry-age experiment but today we push the limit to it all as it is the longest dry-age experiment of my life! Check out my steak pillows: 🤍 * Become a MEMBER of GUGAFOODS * 🤍 - SUBSCRIBE to this Channel 🤍 - Subscribe to my Sous Vide Cooking Channel 🤍 - Subscribe to my NEW Channel 🤍 - * Guga MERCH * Shirts and More: 🤍 - My SOCIAL MEDIA, Let's connect! TikTok: 🤍 Instagram: 🤍 Facebook: 🤍 - * MAIL TIME Want to send something? 13876 SW 56th Street (№128) Miami FL 33175 * Awesome meat by Grand Western Steaks Their Website: 🤍 Use Code "SVE" for 15% Off any purchase, no restrictions! * For Personal Touch Speak to Rep. Emilio (305)310-0559 F.Y.I. They have picanha, TELL HIM GUGA SENT YOU! * My SMOKER and STOVE * Camp Chef WOODWIND: 🤍 My Powerful Stove: 🤍 * My Wireless Smart Thermometer * MEATER: 🤍 * My Knives * Everyday Knives: 🤍 Chef Knives: 🤍 Strong Knives: 🤍 Fancy Knives: 🤍 * TORCHES OPTIONS * FLAMETHOWER: 🤍 Use code "Guga" for 10% off Small Torch: 🤍 * OFTEN USED EQUIPMENT * Thermometer: 🤍 Cast Iron Plates: 🤍 My Salt: 🤍 Heat Gloves: 🤍 Flamethrower: 🤍 Mini Food Processor: 🤍 Steak Cast Iron Plates: 🤍 BBQ Large Tongs: 🤍 Burger Mold: 🤍 Tongs Tweezers: 🤍 Food Grade Gloves: 🤍 * BBQ Equipment * Best Portable Grill: 🤍 My Stove: 🤍 Charcoal: 🤍 Fire Starter: 🤍 Smoke Gun: 🤍 Smoke Dome: 🤍 Smoker: 🤍 Wood Pellets: 🤍 Weber Grill: 🤍 Slow N Sear: 🤍 Heat Resistant Glove: 🤍 Otto Grill: 🤍 * Sous Vide Equipment * Joule Sous Vide Circulator: 🤍 Anova Precision Cooker WiFi: 🤍 Sous Vide Container: 🤍 Sous Vide Container Cover: 🤍 Cheap Suction Sealer: 🤍 Suction Bags: 🤍 Bag Holder: 🤍 Mini Weight: 🤍 Grate Inside Container: 🤍 (mine is 10x15) Steak Rack System: 🤍 (Choose the right size for you) * The link below has EVERYTHING I USE * 🤍 * VIDEO EQUIPMENT * Main Camera: 🤍 2nd Camera: 🤍 Slow Motion Camera: 🤍 Drone: 🤍 Pocket Drone: 🤍 Gimbal: 🤍 Main Lens: 🤍 Zoom Lens: 🤍 Large Travel Camera: 🤍 Microphone: 🤍 Slider: 🤍 Tripod & Fluid Head: 🤍 Voice Over Mic: 🤍 Acoustic Isolation: 🤍 * My Music * 🤍 * If you have any questions please leave a comment below and I will reply. Thank you so much for watching see you on the next video! :-) * We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. #DryAge #Cooking #Food
THE JOINT EATERY IS THE MARRIAGE OF THE OWNER'S PASSIONS, PART RESTAURANT, PART FISH MARKET, PART TEA AND COFFEE SHOP, AND NOW OCCASIONAL SUSHI BAR. THEIR SPECIALTY, DRY AGED FISH. TODAY WE GOT A SUSHI BOX TO SEE WHAT DRY AGING CAN DO TO THE ALREADY HIGH QUALITY FISH THEY HAVE AT THIS FISH MARKET, AND YOU GUYS, IT IS AMAZING! RICH, BUTTERY FISH, MELTING IN YOUR MOUTH. THE DRY AGING PROCESS REMOVES THE BLOOD, THE SLIME, ANY PARTS THAT MAKE YOUR FISH "FISHY" AND INSTEAD LEAVE BEHIND THE MOST WONDERFUL FLAVORS! YOU NEED TO TRY IT FOR YOURSELF. ALSO, THEY GIVE FREE BONES IF YOU ASK, AND THE PAELLA WE MADE WITH THE SCRAPS THEY OFFERED US BLEW OUR MINDS. FOODIE PARADISE. 🎶 Download the copyright free songs we used in this episode: 🤍 (one month free) 📸 Follow us on Instagram & TikTok for behind the scenes content! 🤍letsmadventure 🤍 🤍 🎥 Equipment: Camera : 🤍 Vlog Lens: 🤍 Mic: 🤍 Drone: 🤍 Tripod: 🤍 GoPro: 🤍 Camera Insert: 🤍 Above are affiliate links which means we receive a percentage of the revenue made from purchasing products via those links. _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ Welcome to madventure, we're MADison and iVEN (okay it is spelled Ivan, but pronounced like VENture) a husband and wife living the adventure we have been dreaming of, despite the fact that it makes us sound completely mad. For us that looks like traveling full time and starting our own businesses. For Madison, a former reality TV producer, the dream is the madventure community, connecting people through travel, experiencing new cultures, and trying the best foods from carts, stands and restaurants all over the world. She hopes to encourage others to follow their maddest most adventurous dreams, whatever they may be! For Ivan, a former NASA engineer, it is creating an engineering product that will change the world! Travel and food are two of our biggest passions, so on this channel we will be traveling the world, and staying awhile to experience what life is actually like living other places. We're excited to have you on board for the delicious, culture filled, madventurous times that will ensue! Let's madventure! xoxo
Finally learning how to catch giant Yellowfin tuna! MERCH IS LIVE!!! Whether our spearfishing videos helped you shoot more fish or simply kept you entertained help support the dream and checkout our full line of spearfishing apparel!!! 🤍 Currently offering private one on one Guided Spearfishing Expeditions in Hawaii as well as a Three Day all inclusive Hawaii Spearfishing Masterclass. For Guided Spearfishing Trips or Business Inquiries Please Email: RyanMyersExpeditions🤍gmail.com FOLLOW US ON INSTAGRAM! Ryan: 🤍 Sam: 🤍
At Sushi Taro in D.C., chef Nobu Yamazaki references his background as an artist to influence his technique and menu. Eater is the one-stop-shop for food and restaurant obsessives across the country. With features, explainers, animations, recipes, and more — it’s the most indulgent food content around. So get hungry. Subscribe to our YouTube Channel now! 🤍
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Get the technique: 🤍 Ever wondered why sushi is always so delightfully firm, so vibrant in color, so imbued with fresh flavor? Welp, we’ve got the answer. You can use this technique no matter how you plan to prepare that sea creature, be it grilled, baked, fried, gently cooked in a sous vide bath, quickly seared—whatever. At ChefSteps, we don't tell you how to cook, we show you—with recipes designed to inspire and educate, tested techniques for successful results at home, and a lively forum where you'll chat with other chefs and home-cooking enthusiasts. Visit ChefSteps.com for more videos, recipes, classes, and techniques. 🤍 Become a member and be the first to know about new recipes, special offers, and goings-on around the kitchen. 🤍 Like us on Facebook to stay updated on our latest projects. 🤍 Follow us on Instagram 🤍 and Pinterest 🤍 for peeks inside the daily workings of our Pike Place Market kitchen lab. Read our blog for inspiring ideas and behind-the-scenes updates. 🤍 Follow us on Twitter to stay up to speed on what's cooking in the ChefSteps kitchen. 🤍
Kimura is an eight-seat restaurant where sushi chef and owner Koji Kimura serves a new menu every night. Instead of serving the freshest fish, Kimura instead meticulously ages his fish, sometimes up to 60 days. For more food coverage, restaurant reviews, recipes, and the latest food news subscribe to the L.A. Times. 🤍 Connect with us: 🤍 🤍 🤍
Joint Seafood in Sherman Oaks, California, a leading pioneer in the art of Dry Aging Fish. This next level approach ensures a responsible and sustainable fish market with minimal waste. How do you make fresh fish even better?
이제 숙성회가 더 맛있어요. 활어회가 최고라 생각했는데 숙성하면 회가 더 맛있는 이유를 알아버렸어요. #숙성회#horse_mackerel#전갱이 🤍
南方澳魚市場旁邊的巷子有很多魚攤，品質也相當好。這次買到少見的鷹羽鯛來做生魚片。 您也可以在下列地方聯絡到我 FB：🤍 IG：🤍 LINE：🤍 #sashimi#タカノハダイ#南方澳
Girella punctata was caught at the Yilan fishing port in Taiwan, brought home after the Ikejime method, aged for 2 days for sashimi and smoked fish. #Ikejime#メジナ#sashimi#黑毛 #smoked_fish#Shirako#生魚片 #刺身#走鐘獎
The type of sushi you’re probably most familiar with is haya-nare, a quick form of sushi made and consumed within a day using vinegared rice and raw fish. But there’s a second type of sushi that takes a little longer to prepare—try three years longer. Served with rice and fermented fish, funazushi is a traditional Japanese dish dating back over 400 years. And while traditional sushi can be made using a variety of fish, funazushi is made only using fish unique to Japan’s Lake Biwa. No one understands the process better than Mariko Kitamura. She’s the 18th generation to run her family’s shop in Takashima City. Together with her husband, she’s keeping the legacy and traditional methods of funazushi alive. #Sushi #Japanese #Fish SUBSCRIBE: 🤍 This story is a part of our Flavors series, where we do so much more than play with our food. Come with us as we dive into deliciously different and tastefully off-beat stories in the culinary world. Got a story idea for us? Shoot us an email at hey [at] GreatBigStory [dot] com Follow us behind the scenes on Instagram: 🤍 Make our acquaintance on Facebook: 🤍 Give us a shout on Twitter: 🤍 Come hang with us on Vimeo: 🤍 Visit our world directly: 🤍
Get 50% OFF your first 6-bottle box 🤍 Bright Cellars is the monthly wine club that matches you with wine that you’ll love. Get started by taking the taste palate quiz to see your personalized matches. Thanks Bright Cellars for sponsoring this video. Check out Rob's Channel: 🤍 * Become a MEMBER of SVE * 🤍 - SUBSCRIBE to This Channel 🤍 - Subscribe to my 2nd Channel 🤍 - * SVE MERCH * Shirts: 🤍 Cups & Boards: 🤍 - * MAIL TIME Want to send something? 13876 SW 56th Street (№128) Miami FL 33175 FOLLOW ME ON Facebook: 🤍 Instagram: 🤍 * THE EQUIPMENT I OFTEN USE IN MOST VIDEOS * SOUS VIDE EQUIPMENT * Nise Wave Sous Vide: 🤍 Joule Sous Vide Circulator: 🤍 Anova Precision: 🤍 Sous Vide Container: 🤍 Sous Vide Container Cover: 🤍 My Stove: 🤍 Steak Tray: 🤍 Tongs Tweezers: 🤍 Best Chamber Sealer: 🤍 Cheap Suction Sealer: 🤍 Chamber Bags: 🤍 Suction Bags: 🤍 Bag Holder: 🤍 Mini Weight: 🤍 My Salt: 🤍 Pepper Grinder: 🤍 Grate Inside Container: 🤍 (mine is 10x15) Affordable Rack System: 🤍 Stainless Rack System: 🤍 (Choose the right size for you) * EVERYTHING I USE in one LINK * 🤍 * Dry Aging Equipment * UMAiDry site:: 🤍 Steak collection: 🤍 Ribeye/Striploin: 🤍 * BEURRE BLANC SAUCE * 2 Shallots 1 Stick of Butter (8tbsp) 1 tbsp Capers 2 Cloves of Garlic Juices from the Bag or Fish Stock 4 tbsp White Wine 1 tbsp Dijon Mustard 4 tbsp Heavy Cream 1/2 Lime Juice * No salt or pepper needed as bags from the juice will be strong. * I get my steaks 🤍 Grand Western Steaks Their Website: 🤍 Use Code "SVE" for 15% Off any purchase, no restrictions! * For Personal Touch Speak to Rep. Emilio (305)310-0559 F.Y.I. They have picanha, TELL HIM GUGA SENT YOU! * My SMOKER and STOVE * Camp Chef WOODWIND: 🤍 My Powerful Stove: 🤍 * TORCHES OPTIONS * FLAMETHOWER: 🤍 Small Torch: 🤍 Searzall Torch: 🤍 Searzall Head: 🤍 * MY KNIVES * Everyday Knives: 🤍 Chef Knives: 🤍 Strong Knives: 🤍 Fancy Knives: 🤍 * SMOKER AND GRILL * Best Smoker: 🤍 Smoke Gun: 🤍 Smoke Dome: 🤍 Portable Stove: 🤍 Wood Pellets: 🤍 Charcoal Grill: 🤍 Heat Resistant Glove: 🤍 * My Cast Iron Pans * Most used Pan: 🤍 My whole Collection: 🤍 * OTHERS * Induction Stove: 🤍 Hand Blender: 🤍 Blender: 🤍 Food Grade Gloves: 🤍 Glass Mason Jars 8 Oz.: 🤍 Glass 7 Cup with Lid Container Kit: 🤍 * VIDEO EQUIPMENT * Main Camera: 🤍 Drone: 🤍 Gimbal: 🤍 Main Lens: 🤍 Zoom Lens: 🤍 Microphone: 🤍 Slider: 🤍 Voice Over Mic: 🤍 * My Music * 🤍 * If you have any questions please leave a comment below and I will reply. Thank you so much for watching see you on the next video! :-) * We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. #DryAge #Experiment #SousVide
Danielle is excited to meet Liwei Liao, the owner of Joint Eatery, the only commercial dry aged fish market in the US. They go offshore fishing around the Catalina Islands so she can learn his process of handling fish from the beginning to the end. This episode provides an inside look at a true ocean to table experience, explains why fresh isn’t always better, and shows how dry aging creates a more sustainable future in commercial seafood markets. #wildandwhole #fueledbynature Presented by Work Sharp: 🤍 Check out the Wild+Whole website for more great recipes and wild food content: 🤍 Check out the gear the MeatEater Crew uses in the field here: 🤍 Follow us: Web: 🤍 Instagram: 🤍 Facebook: 🤍 Twitter: 🤍
I bought Lethrinus nebulosus in Keelung, Taiwan. It is highly rated in Japan and is considered a high-end ingredient, but it is an ordinary fish species in Taiwan. During the ripening process, the fish body is very firm, and there is not much water seepage. All the way to the 8th day, because I really want to eat it, it will be opened. In fact, it should be a little longer. The incision is completely free of oxidation, which is quite successful. #Agedfish##Cutting_fish#Lethrinus_nebulosus #sashimi#ハマフエフキ#熟成魚#生魚片 #自家製#魚的做法
I caught 3 Spotted knifejaw in Yilan, and I was lucky to get one. It was still alive when I got it. Today, I finally know why Hong Kong people call it Huajingu, because the Spotted knifejaw is light golden, and it will quickly turn black after death. Spotted knifejaw has a very strong vitality. It can survive in a moist environment for two hours away from water. It can be made alive at home and matured for 5 days after bloodletting. The oil, aroma and meat quality are all the best choices. 我的FB：🤍 我的IG：🤍 #石鯛#花金鼓#生魚片#Spotted knifejaw#Sashimi #熟成魚#自家製#宅料理#海鮮#イシガキダイ#돌돔회 #斑石鯛
Dry-ageing in fish has been a tradition in Japan for keeping fish fresher for longer times. Dry ageing is a process by which the meat is aged from days to weeks under a well controlled environment for the breakdown of meat before serving. Fish is refrigerated and aged to enhance the texture and taste, in the same way good beef steaks are aged for flavour and tenderness. Dry-aging removes the moisture, including residual blood and slime which creates a fishy odor. Dry-aged fish is cleaner fish. By dry ageing, flavors ranging from umami to sweetness to subtle bitterness develop and makes sea creatures so appealing to the palate.
Saint Peter is located in Paddington, Sydney. Head Chef Is Josh Niland and he's amazing. Check out all of his awards he has received in the last few years below. Also make a booking now! It takes 3 months to get in. It's worth it... trust me! 🤍 I love seafood, I've been eating it my whole life and I've never seen it prepared and served in the ways that Josh does. But the way it looks is always trumped by the way it tastes - I didn't have a bite that wasn't delicious. Cooked perfectly. Not only is the food out of this world but you get to sit and watch them expertly prepare your food. Which makes for a whole round great dining experience. Thank you for watching and go eat here!
Black kingfish must be eaten raw to be delicious, but sea squid is slender, and it cannot be stored in the refrigerator if it exceeds 5 kg. 7 kg is just the limit, so it should be placed diagonally in the mature refrigerator. You can also reach me at FB: 🤍 IG: 🤍 LINE: 🤍 #Blackkingfish#Sashimi#agingfish
Wine Aged Ribeye #shorts Dry aging beef improves tenderness and enhances flavor. The complex flavors developed through this process are best paired with red wine, so today we combined the two. Covering in cheese cloth allows the liquid to adhere and slowly absorb and after 3 weeks we were left with the most incredibly smelling roast. A concern was that after cutting away the bark, we would lose all of the wine flavor. To my excitement, the final product maintained some of that distinct fruitiness and the steak was incredible. Over the years, I’ve been inspired by Gugas ( 🤍GugaFoods ) dry aging experiments, I highly recommend checking out his youtube channel! 🔔 Subscribe and ring the bell to get notified when I post a video! 🔥 Social Media🔥 🎬 Main Channel: 🤍 📸 Instagram: 🤍 🎥 TikTok: 🤍 📬 Facebook: 🤍 🎊 Pinterest: 🤍 . . 🔥 Dry Ager UX1000 from 🤍dryager link in bio ⚡️ Electric serving board from Vayreni Burns use code MAXMEAT10 for 10% off link in Beacons Link below! My commission proceeds go to charity. 🌳 Discounts: 🤍 🖥 Recipes on my Website: 🤍 🎥 Sophia Greb 🤍 🎶 Hokus Pokeus - HipHop Beats . . #shorts #steak #dryager #builtforbeef #wine #redwine #dryagedsteak #dryagedmeat #dryaging #learnoninstagram #foodie #agedsteak #howtodryage #carnivore #steakporn #steaklover #butterbaste #liveravenously #dryagerusa #dryagedroast #bbqlover #foodie #recipe #bbqseason #bbq #bbqheaven #asmr
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![[ASMR] How to AGE Fish at Home | SUSHI | SASHIMI | Takoshiho Cooks Japan](https://i.ytimg.com/vi/KDsbovV5bls/mqdefault.jpg "[ASMR] How to AGE Fish at Home | SUSHI | SASHIMI | Takoshiho Cooks Japan")
![[숙성회 만들기] 전갱이 숙성회와 활어회. Aged sashimi is more delicious than alive sashimi](https://i.ytimg.com/vi/TNfhuBgoegw/mqdefault.jpg "[숙성회 만들기] 전갱이 숙성회와 활어회. Aged sashimi is more delicious than alive sashimi")
