I’m a chef of 18 years experience. This, without a doubt, is the most informative, well-edited, and well-produced material I’ve ever seen on the subject of traditional nigiri. A+.
There is a subdued rhythm track. Nicely done, although repetitious. Some audio people are so determined these days to leave their mark that sometimes I have trouble hearing the dialog.
Superb video. No bull, no gimmicks, no fluff. This kind of minimalist mastery represents the absolute best of RU-vid content. Thank you, Chef Auger. Thank you Bon Apétit.
TACHIUO -BELT-FISH NO SCALES!!!! AORI IKA- BIG FIN FEEF SQUID- WE SHOULD NOT EAT FISH WITH NO SCALES NOR FINS. BAD FOR THE SYSTEM, IT CREATES ILNESS. BAD. FISH SHOULD BE COOKED.
Difference is not you, it is the passion of the teacher. Does your math teacher love math as much as this man loves sushi? Probably not. It is not the delivery, it is the emotion behind what is being taught! :)
TACHIUO -BELT-FISH NO SCALES!!!! AORI IKA- BIG FIN FEEF SQUID- WE SHOULD NOT EAT FISH WITH NO SCALES NOR FINS. BAD FOR THE SYSTEM, IT CREATES ILNESS. BAD. FISH SHOULD BE COOKED.
Us humans are really primal creatures, we all just watched 30 minutes of an artist showing the many many skills he's acquired over years of study. His medium is food.... Everyone here was mesmerized by his voice. Fascinating.
TACHIUO -BELT-FISH NO SCALES!!!! AORI IKA- BIG FIN FEEF SQUID- WE SHOULD NOT EAT FISH WITH NO SCALES NOR FINS. BAD FOR THE SYSTEM, IT CREATES ILNESS. BAD. FISH SHOULD BE COOKED.
Congratulations , you provided the most instructive and entertaining video I have ever seen . It is rare to find an instructing professional that does not take on an aire of "snobbery" while teaching students . Thank You Very Much for taking the time out of your schedule to put together something so valuable to me and others .
Hardly true in Japan actually. In comparison to us in the US, Japanese sushi is cheaper for the same (or higher) quality simply because fish are plentier there whereas livestock is plentier for us. Likewise, I'd say their meat is more expensive simply bc you got less land there and land is a valuable resource.
No crappy Music... THANK YOU!! Your voice is Music, and your skills are Art,, Gee! I was so entertained, and educated on Sushi, love this video!!!... Subbed
He's showing you the whole process, including the kitchen prep. You might see that last step at the sushi bar. Not to take anything away from what a sushi chef does, but just imagine the amount of fish you'd have to process every morning to be able to serve like that all afternoon and evening!
You gotta admire the amount of prep work and expertise that go into preparing these sushi, not even taking into account the execution to serve the sushi yet...... really justifies the high price and explains the amount of people a sushi master can serve at once.
It's amazing to think that we stand upon a mountain of knowledge. Just imagine all of the trial and error made while developing all of these techniques and recepies.
My girlfriend and I just ate at Nimblefish, where this video was filmed. I must say, it was truly a fantastic experience! This was, without a doubt, the best sushi you can get outside of Japan-- and not just "good enough for being 'not in Japan'", but literally on par with anywhere in Japan proper. If you go to Portland, and want sushi, Niblefish is a must go. We decided to go here after watching this video, and not even knowing that this existed in our city. A truly hidden gem!
I'm Bored you could honestly just cut a chunk off and put it on some rice and I wouldn’t be able to tell the difference. People love to over complicate things and call it an art.
@@AaronEmerald It's not u dont understand, it's just that u don't WANT to understand. Would u say nba players are just like any one who throws a ball towards the hoop? Is gordon ramsy the same as average housewives who cooks?
This is such an awesome series. @32:30 The transition from individual nigiri to whole fish to final plate was quite satisfying after such an entertaining video. Well done, BA. 👍
the end of the video is very inspiring for an aspiring sushi chef myself, when he says that even still he doesnt feel 100% competent with nigiri and is always looking for a way to do it better. thats awesome
Correlate ??? Read it repeatedly , it fits perfectly with your statement about you admiring the efforts/artistery it takes to present this form of food processing.
"Sushi is just raw fish on rice. There's nothing difficult about it. They just slap it on. It's such a scam how it costs so much" Me: shoves this video in their face.
Sushi doesn't even mean raw, that's the misconception I _hate_ (truly hate) most of all. Sashimi is what they're referring to. (Also do not make the mistake of thinking sushi _can't_ be raw because sashimi exists.)
I'm not a sushi fan, but I enjoyed watching Cody Auger work his magic on those fish. There's something so fulfilling, when you watch a professional do their thing.
How does it feel when you spend so much time learning how to identify and prepare many different fishes and yet people judge you first by how you make an omelette.
I guess it makes sense though. If a hypothetical bad sushi chef couldn't even make tamago, there's a good chance they couldn't prepare fish either, and obviously the fish nigiri are more expensive and difficult. Not to diss tamago, I learned how to make it myself recently and it definitely took a while to get the motion and cook time right.
They are 2 entirely different preparation though. Making Tamago requires you to fry and roll things on a pan, while most fish just doesn't need to be fried at all. And the way to cut them both are also very different. So I still don't understand the correlation.
If you don't have the patience and care to handle a damn egg omelet properly, how can I expect you to serve me something that could potentially make me very sick or kill me? Its a test.
@@RadenWA many who prepare Fugu prepare nothing but Fugu. Few who prepare other sashimi ever prepare Fugu. It is science vs art in comparison. The Fugu chef is an engineer. The sushi chef is a designer. The preparation of an omelette as a gauge to how any chef handles the simplest of ingredients shows both art and science. It is comparable to how the NFL uses the Combine to rate draft picks. The evaluate the broken down, individual, basics of the thing. Hiro Ono makes his apprentices prove they can wash rice in cold water for years before they get to touch a fish. What does that have to do with knife work? Nothing. It proves commitment, attention to detail, respect for the ingredients, and appreciation. As does making a simple omelette.
Most of the larger Swiss Army knives came with a fish descaler. They have them at every Walmart or big box store for about $3 or less too. It is a pretty common tool that is around in the US for longer than I have been alive.
A soup spoon is the quickest method I've ever tried. Scalers take more time and more precise controlling. With a spoon, you just get a good angle starting right under a row of scales and rake right across the fish. And I've never managed to damage the skin or meat with the spoon method.
Look at that craftsmanship, insane, lots of respect. Also yes, Cody's voice is amazing, very peaceful and yet I keep paying attention to what he's saying
I guess you just haven't tried well prepared sushi. I live in Japan and don't really like sushi so much, but when I tried some expensive and really well made sushi it totally caught me off guard. I had never had the chance to enjoy fish that way before. Changed my life. Keep looking guck. One day you will find out why people can go mad for it.
@@DirtyRobot I had sushi once before and then completely disqualified it from being in the list of things that can go in my tummy. What I had tasted like nothing, like bland shrimp and seaweeds, not particularly delicious. Your comment gave me second thoughts though, I might just go on a sushi quest. Thank you.
@@reelsalih I'm personally planning to travel to Japan to eat REAL sushi. I love sushi but I know that what I'm eating in my country is far from what it's supposed to be. And sadly there is no well known sushi chef here. But yeah I really think you should give it a try, but only this time go for the best. ^^
@@nexcentaurexx1653 the only sushi I've had was in Thailand and I was surprised I didn't like it because I seemed to love everything I've tried while there (except durian but that's only nature's fault), I hope I can travel to Japan too one day, their culture is quite intriguing, it would be a wonderful experience. I sincerely hope you can make your dreams into a reality!
No doubt , the guy flops a $200 chunk of pristine Tuna on the cutting board and over the VIDEO you could hear the audience go silent. All eyes on him and apprehension of what he is going to do with it over the next few minutes.
that was so good. I worked in a sushi takeout where I was tasked to do "nigiri". I feel like I'm level 2 and this chef is level 100 :3 I'm amazed with how humble he is too, stating he'll always keep on learning how to be better at making sushi.. thank you for this video
I do not like sushi, I do not like fish that much, I do not like watching cooking stuff, and yet here I am, watching the entirety of this video for some reason. Must be the voice... or maybe the man. :P
