Again thx for another great video. I’m only watching half of the video and see the chefs genuine smile seeing the food he cooks. Not about on the video but happy and satisfied with food be cook and how customers would love his works. I like seeing ppl very much enjoying their jobs. Bravos chef. (I do hope he will see all these positive comments about his works)
Those are called "immersion circulators" and the cooking method is called "sous vide". Sous vide, was invented by a French chef named Georges Pralus in 1974. The water temperature is regulated by either a temperature or thermostat to whatever temperature is chosen. Typically the items to be cooked are sealed in either glassware or a vacuum sealed plastic bag.
Those are not "prickly pear" anything, nor are they shrimp. They are called the "slipper lobster" and are quite unique among lobsters because that species does not have claws like the northern Maine or New England lobster species do. I'm looking forward to the rest of the video but I wish the captions (in English) were better timed to match the speech and more complete. While watching the video trying to learn new ways of doing things and learning about other cultures I get confused because the chef continues to speak yet the captions are lacking, incomplete or incorrect. Now, I must go back and return to where I was in the video so I don't miss anything. I just saw something about sour Bonito flakes but missed context, it may be due to low quality Bonito or some acidic or citrus element used but I'll reevaluate that also and better answer the question
Bonito flake question- it may the diet the fish had, the water it came from, the way it was preserved or stored, spoilage etc cetera. Bonito is a fish. Carp (a bottom feeding / scavenger species) is also a fish. Carp Bonito flakes aren't a thing because Bonito refers to a specific species just as there are many species of Maguro, ebi and so on.
That is not a white clam. It is properly called a geoduck (pronounced "gu-ey duck" [or) "gooey duck". The "water pipe" as you call it is called a "siphon" (pronounced: Sai-fun).
You don't bake in a frying pan (although you can finish off something in an oven that has been pan seared, like with the bear ). Dish - Sautéed black bear with salted milt and a whiskey glaze.
I can’t wait to visit Japan in the next year but I understand why your waters are fished out You have no regulations and there needs to be regulations for the fish to procreate!!
