[Thank You for Your Support in 2020] How to Make Matsumae-zuke Pickles with Kazunoko【Eng sub】 

I didn’t really say anything in the video, but this is the last video in 2020.
As you all know, the food service industry suffered a lot due to the COVID-19 pandemic. Under such circumstances, the connection between Aoyama Sushi Fukue (Shibuya, Tokyo) and Ginza Watari was realized with RU-vid as the trigger, and I opened my restaurant Sushi Watari renting a private room in Aoyama Sushi Fukue.
The year 2020 was a very busy but dynamic year as I started RU-vid for the first time (as Watari), left my role at a sushi restaurant in Ginza, and opened my own restaurant in Aoyama. Especially on RU-vid, I was encouraged many times by warm and interesting comments I received from you. Also, thank you very much to everyone who watched my videos and came to my restaurant. I would like to take this opportunity to say thank you to all of you.
In 2021, it will be little by little, but I would like to expand the range of my activities on RU-vid (even live stream?). I look forward to your continued support for Ginza Watari in 2021!
Also, thank you for your cooperation in the questionnaire about my future video ideas. (It’s open until January 4, so if you would like to cooperate, please go to the link below.) ★ Answer from the URL below.
forms.gle/qepZTQJw3G46GfKx6
[Chef: Watanabe]
He was born in 1988 in Tochigi Prefecture of Japan. While going to a university of science and technology, he worked part-time at a sushi restaurant, which made him interested in sushi. He dropped out of university and got a job at a sushi restaurant in Kagurazaka, Tokyo. After seven years of training, he was assigned a counter for two years at a high-class sushi restaurant in Ginza. On October 1, 2020, he opened Sushi Watari.
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A sushi chef shows how to make matsumae-zuke pickles. He shows recommended ingredients, hot to cut them and how to make marinade.
[Related Products]
■Matsumae-zuke Pickles Ingredient Pack
amzn.to/38QHzaj
■Shredded Gagome Kelp
amzn.to/37Xypd4
[Related Video]
■Kazunoko (Herring Roe) - How to Remove Salt
• 【数の子】塩抜き方法と味付け3種！醤油・塩・...
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■Contents
0:00　How to make matsumae-zuke
0:12　Ingredients
1:06　Matsumae-zuke ingredient pack
1:44　How to cut dried squid
2:04　Recommended kelp
2:29　Why are there different names for kelp?
2:59　Kinds of kelp and their characteristics and prices
3:47　★How to cut ingredients
3:50　　How to cut carrot
4:50　　Amount of carrot and ginger
6:16　　How to cut komochi-kombu
7:17　★Marinade for matsumae-zuke
8:07　　How to make marinade
9:14　★How to dress ingredients with marinade
10:39　　When komochi-kombu should be added
11:38　　Adjusting the amount of marinade
12:25　　After marinating overnight
12:58　　Tips on adjusting the taste
13:52　　Finished matsumae-zuke
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#restaurantopenedoctober2020 #bookonlineapp #matsumakezuke #kazunoko #herringroe
[Recommended Seasonings by Watari]
■Chidorisu 1.8 L
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Rice vinegar with refreshing flavor
■Mitsuban Yamabuki 900 ml
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Red vinegar with rich flavor
■Sanshu Mikawa Mirin 700 ml
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Aromatic mirin (sweet sake) made from sticky rice
■Inoue Koshiki Joyu 900 ml
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Soy sauce with strong flavor
■Amabito-no-moshio 100 g
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Salt with seaweed flavor
[Recommended Kitchen Utensils by Watari]
If you would like more details, feel free to DM me on Line (link below).
■Knife (by Suisin)
ginzawatari.suisin-shop.com/ec/
The knife I actually use
■Chopping board (by Miyoshino Kitchen)
ginzawatarim.theshop.jp/
The chopping board I actually use
■Dishes
ginzawatari.thebase.in/
The dishes I actually use
■Chopsticks for Dishing-up
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■Fish Scaler
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■Fish Bone Tweezer
amzn.to/3c8Wccw
[Watari's Sushi Restaurant]
I have opened my own sushi restaurant "Sushi Watari" in Shibuya, Tokyo, on October 1, 2020.
I’m going to try to meet every possible need of my customers with services such as delivery and catering in addition to serving at the restaurant. I only take reservations (only for a private room) at the moment, so feel free to contact me if you are interested.
(1) Restaurant
*Courses only *Reservation required
*Only private room available (7 counter seats)
■Lunch (1 pm - 5 pm)
Seasonal sushi and appetizer course: From JPY 10,000
■Dinner (5 pm - 10 pm)
Seasonal fish course with drink: From JPY 20,000
(2) Delivery
■Standard sushi platter (12 kinds, 24 pieces): JPY 16,000
■Deluxe sushi platter (12 kinds, 24 pieces): JPY 20,000
*Delivery fee: Not included
(3) Catering
■Appetizer and sushi course: JPY 10,000 per serving
*Minimum order: 4 servings
*Travel fee: Not included
Please DM me on Line (link in the “About” section of my channel) if you want to make a reservation or have any questions. (If you don’t use Line, you can also contact me via Twitter or Instagram.)
■Address
1F Seiko Bldg., 1-6-4, Shibuya, Shibuya-ku, Tokyo, Japan
■Watari’s Line link
line.me/R/ti/p/%40182vttln
(To make a reservation, send me your name, date and time, and the number of people.)

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