I love to watch professional sushi chefs at work. I feel as though I'm seeing an artist put their art to canvas. Each and every stroke of their blade is with precision and purpose. Absolutely beautiful.
Yeah watching something get beautifully butchered with a rice spatula somehow feels more acceptable than the dirty shithole fishmarket massacre videos lmao.
If they were professional chefs then they would not be laughing like children, but would be getting on with the job - their manager is not controlling them well.
I never ate cooked abalone but when I lived in Tokyo during the decade of the 1960s I ate it raw as sushi many times. I loved both the taste and the crunchy texture.
First of all it looks really tasty, I have no doubt about that, but what I like most about Japanese cooks is their pure work. They use their knives really professionally, enjoying themselves while cooking, as if they were doing art. They always wash and clean everything really polish, I enjoy watching them.
Incredible and fascinating. Nothing goes to waste. The entire abalone and its organs are prepared for dining. As for the shells, perhaps those could be ground up for fertilizer and concrete. Abalone has always been an expensive seafood item, even when I was a child those decades ago. In the United States West Coast, harvesting abalone was heavily regulated then prohibited due to the overfishing. While not particularly popular in the U.S., the Japanese were only too happy to import as much abalone as the U.S. could ship.
It was 40 years ago when I had abalones like those in US. Back then US didn't consume abalones, not even knowing what they are. Asian hobbyist fishermen used to catch(practically grab'em off rocks) them CA beaches and sell them via black markets all over. I can never forget the heavenly taste I could buy from local Asian groceries. I am going Japan this year. Thank God! At Last!
glad to see our famous bald Chef again! this guy is really good! though some Japanese commentators deslike him for his modern and not so traditional culinary techniques i think he is creative , in my humble opinion you can always be classical style and/or you can also modernise or even fuse as long as you keep respect to all styles!
Probably because of the rice, I don't know how good his rice cooker is, but traditional chef usually don't use rice cooker because it will have crunch rice and overall quality is not very good.
I like him. he respects history, but doesn't turn away from modern conveniences, like a "steamer oven" or plastic wrap. But honstly, I love that deadly serious expression he gives when he's holding up the Abalone on the chopsticks, it's like "dude are even watching?! this is SERIOUS!"
I love the Chef!!! He's my favorite on the entire net. He is good at what he does. The best!I love to watch him. The looks he gets on his face. He can make all those critters look tasty!
Mainly gave it a like because of the Chef's face! Abalone or Paua in NZ tastes pretty good, prefer it withought sauce and cut into cubes freshly cooked from the sea.
Omg this reminded me when me and my cousin went to ihop. She ordered buffalo chicken tenders. They didn’t offer bbq ones so I asked if they could do that and the waitresses acted like the never hear of that before 🤣
Abalones are good. They're actually sweeter when eaten raw than boiled. You dip it in a chili sauce and usually better when eaten with vegetable side dishes.
I think to response you from my view. Sometimes, food is just to survive in the history. Japanese live with most seafruit around them. So the first ancient people discovered. From generation to generation, people is used to this kind of food.
same goes for cows, chickens, pigs. You spend your life eating slabs of meat from windixie and you forget we had to kill a life to get you that slab of meat
honestly, it looks like a snail... its not much different to how the french eat snails and frogs, or the spanish eat their clams in paella. ofc to the common western capitalist, this looks alien like since they dont get to see how their food is prepared. they only consume the end product.
Едят всё что движется! Работа шеф повара загляденье,любит свою работу. Он как художник,только с ножом.Нож действительно поразил своим размером и остротой.Это искусство,браво!
