You wash the chopping board using your hand gloves but you did not even bother to change it after washing the chopping board.. you just directly touch the fish after..😂
That Tuna is slightly off being "fresh".... its starting oxidation on the outside thats why when he cuts into it, you can see a darker brown on the outside. Also its been so long that the skin is basically falling off of it.
Thank you for sharing chef, could you share the ratios for the salt and vinegar solution at the end? And roughly how long do you soak the prawns in there for?
hello chef i would like to know the name of that kind of sink strainer or sink drain i work in a sushi restaurant in germany and is always very complicated to clean fish properly because of the scales getting into the sink strainer
I hope to dine at your restaurant one day when I'm earning more money, but until then I'm just grateful for videos like this! Thank you so much for sharing your knowledge freely
Thank you for this great video! A few questions: 1) how many minutes did you boil the kanpyo for? 2) what ratio of soy sauce to sugar did you use? (And is it ok if we used regular refinished sugar from the supermarket) 3) Is it possible to store the kanpyo in the fridge for making rolls the next day, or will they be ruined? Thank you!
Hello Chef Kimura, what a great energy you transmit! If I go to Singapore I will definitely visit you! One question, I’m curious with what you clean your beautiful wooden bar? Because it looks naked wood Kind regards
You always want to remove the scales first (especially for raw consumption). It’s for sanitary purposes since the scales are a common place to find bacteria. You can’t remove the skin until the fillets are removed and you always want to try your best to avoid the scales touching the meat. Hope that helps!
