papi coco san, my knife used in this video is from a brand called KAI www.kai-group.com/store/products/list/215?hash=guos0voo89s&pageno=1&C01&旬&yclid=YSS.1000292699.EAIaIQobChMI4tfF--uf_wIVirGWCh1I4w2XEAAYASAAEgLdp_D_BwE
Carlos san, to answer your question - tuna and bonito is fish that doesnt need too much prepping as long as its filleted in sashimi form. Searing and marinating is completely optional... simply a different flavour to try :D
@@AkirasansSushiatHome on the other hand, we have a liliko’i (passion fruit) vine that gives us over 100 fruits each season. In the market they are at least $4 USD a piece😂
Akira San, ur the best
Ces Caj san, Thank you soooo much for subscribing ;)
What a wonderful video, thank you!!
Glad you enjoyed our skipjack video Mattbackvass san, arigato gozaimasu!
Very nice videos! I want to learn more about authentic Japanese sushi, so I'll be following your channel!
Thank you for sharing your knowledge!
Thank you so much for subscribing Rafaello - Life in Greece san!! Very honoured... :) Much appreciated!
Thank you, Chef Akira san for showing splendid tuna recipes, in season now!!!
Bruce san! How ae you these days? :D So glad you enjoyed our Katsuo episode!
I would love to visit your restaurant when traveling to Japan is easier. Thanks for the delicious looking recipes!
Aww */ad san Thank you so much, I can't wait to welcome you!!
Thank you Akira san for another great recipe!
Tim C san, our pleasure!! So glad to know you liked it!!
👍👍👍💕💪💪
すごいですね✨🍶🍸🎉
本当にあにがとうございます✨🎉✨
Hanaさん、いつもありがとうございます!大変に見えますが、とっても美味しいですよ👍👍👍
Chef, what's the knife called you used to fillet the Bonito and to make Sashi/sushi?
papi coco san, my knife used in this video is from a brand called KAI www.kai-group.com/store/products/list/215?hash=guos0voo89s&pageno=1&C01&旬&yclid=YSS.1000292699.EAIaIQobChMI4tfF--uf_wIVirGWCh1I4w2XEAAYASAAEgLdp_D_BwE
This one Kiritsuke Bocho:
www.kai-group.com/store/products/detail/14510
Hope it helps!
@@AkirasansSushiatHome thank you very much Chef! I find your videos to be authentic and educational! Thanks for sharing your knowledge!
My one question is, this fish like other tuna, does it have to be prepared for raw consumption or can you just buy and eat
Carlos san, to answer your question - tuna and bonito is fish that doesnt need too much prepping as long as its filleted in sashimi form. Searing and marinating is completely optional... simply a different flavour to try :D
Lucky-myoga is very expensive in California😢
Kenn Fujioka san, really?! Here it is about 150 yen for 3pieces of Myoga; curious how much it is in California!
@@AkirasansSushiatHome right now over $5 USD for 3 pieces😡
Oh my!!! That IS super expensive...can't believe Myoga as a luxury vegetable!!😢
@@AkirasansSushiatHome on the other hand, we have a liliko’i (passion fruit) vine that gives us over 100 fruits each season. In the market they are at least $4 USD a piece😂
We absolutely love Liliko'i, just had pancake with liliko'i syrup few days ago!! Liliko'i vine sounds like heaven :D