6:42 It's a technique called ”小波切り". It's very common to do that for things like shellfish and octopus. It's not done just for aesthetics, it also helps with sauce holding as opposed to a straight cut. 17:10 Love it, 藁焼き. In my opinion, it's the best way to enjoy katsuo. Sadly it's a bit more cooked than I prefer.
i genuinely respect you as a expert here, at least i can tell from your professionalism. I am nothing and please come back more to share ! I finally realised the idea of the skill and also a proper name of it, fantastic ! cheers mate.
@@CookKingRoom Don't say that! You make highly entertaining content. More cat please. I suggest you look at this channel on youtube called "Jun's Kitchen", you might enjoy it.
@@CookKingRoom 您好 係呀最近比較少睇youtube 現在是南加州星期五 晚安 若果不介意可以給我你的FB 名稱 I shall share with you some of my recent Tokyo 銀座 high-end restaurant experience via message.
