วีดีโอ

Thank you for this. Great stuff.

Fantastic tip

Ima make this infront of my japanese girlfriend aiko haha thanks alot.♡

The cut should be inverse to the fiber.

Sorry, but you've got something wrong. Tofu is not just "like cheese". If you define cheese as coagulated milk protein, then tofu IS cheese. The fact that it doesn't melt or stretch means nothing. Tofu is similar to cheese made from whey, which doesn't melt or stretch either, because the casein protein, found only in animal origin milks, has been removed. If you treat vegan source milk like whey, the cheesemaking processes are almost identical. What bothers me is that virtually TH-cam "vegan cheese" recipes actually make a sort of savory (rather than sweet) pudding...which is what you get when you mix milk & starch. But, it's not cheese, even if you can tweak it to taste similar. If you solidified animal milk with starch, like tapioca, or some gelling ingredient, and sold it as cheese, you would be charged with fraud. So, why do these "vegan cheeses" get away with the same scam? On the other hand, if you start with tofu, and add a synergistic blend of gels to make it stretchy, it is still cheese, because it starts with coagulated milk protein...whereas the nut-milk/starch combination is still just pudding.

Can you please post a link to the Sashimi Masterclass?

😂😂😂😂 nice way of saying "the japenese will eat anything "

Great video, thank you!

Where is the other principles, pls?

omg stop you are cutting it along the muscle fiber.... that is a big nono..... please don't teach something you know nothing about

I aggressively crave feet.

Salmon is not a white fish, is a blue fish ^^

Thanks

Nigiri please

I aint listenin allat

california rolls are unforgettable (finish it)

もう少しゆっくりして、詳しく説明してください。プレゼンターはナイフのスキルに優れています。それをもっと披露してください。👍

このビデオは不完全で、日本語の語彙の発音はあまり良くありません。申し訳ありません。

申し訳ありませんが、これは非常に不完全です。カットを完成させるつもりはありませんか?

残念ながら、このチャンネルはすべての動画に対して 5 件以上の通知を送信するため、通知の受信を停止する必要がありました。 ビデオを見ていると、同じ通知が何度も送られてきます。 うんざりしたのでこのチャンネルをキャンセルしました。スキルは実際には非常に優れたものでした。😢

It's kind of ironic that a video tutorial on how to slice fish actually skips through part of the slicing as if it's going to take too much time to watch😂

Excuse me, do i need to do shiojime and sujime before start the aging process?

Best video I have seen after 1 day of searching

This is not a very good video. You stopped it at the end while speaking. We missed too much information.

From what I understand, this is the authentic size for Japanese sashimi. American sashimi is usually sliced thinner based on American preference. Japan slices are usually one centimeter while American slices are 3 to 6 mm, depending on how thick you want to slice it. At least, that's what I've learned. Also, you only showed one technique, not two. Just throwing that out there.

????

thank you for sharing 🙏🏼

Thank you

PRO LEVEL TIP!. thankyou

pls cut against the fiber

Спасибо большое!

this is too much

Just in case y'all didn't know, you need to "stand in front of the cutting board and hold you knife" in order to cut the fish. Such a patronizing tone to the whole video.

Keep doing a great job!!! You could get the engagement you deserve with 'Promo SM'!!

Wow ❤️❤️👌🙂

Both parts 1 and 2 are incomplete and don't flow between each other.

salmon is important sushi ingredient's.

Thanks

Eu posso reutilizar a alga Kombu para fazer outro Kombu jime???

Nice teaching Chef

The worst

So annoying voice

Thank you <3

Video just ends! No ending to this video! Why?

Where is the rest of the video?!

good job, see u around

What nonsense

but i din't understant about hira zukuri and sogi zukuri ! which techniue is hira and which one is sogi??? let's make another video :)