I’m a chef of 18 years experience. This, without a doubt, is the most informative, well-edited, and well-produced material I’ve ever seen on the subject of traditional nigiri. A+.
There is a subdued rhythm track. Nicely done, although repetitious. Some audio people are so determined these days to leave their mark that sometimes I have trouble hearing the dialog.
Superb video. No bull, no gimmicks, no fluff. This kind of minimalist mastery represents the absolute best of TH-cam content. Thank you, Chef Auger. Thank you Bon Apétit.
TACHIUO -BELT-FISH NO SCALES!!!! AORI IKA- BIG FIN FEEF SQUID- WE SHOULD NOT EAT FISH WITH NO SCALES NOR FINS. BAD FOR THE SYSTEM, IT CREATES ILNESS. BAD. FISH SHOULD BE COOKED.
TACHIUO -BELT-FISH NO SCALES!!!! AORI IKA- BIG FIN FEEF SQUID- WE SHOULD NOT EAT FISH WITH NO SCALES NOR FINS. BAD FOR THE SYSTEM, IT CREATES ILNESS. BAD. FISH SHOULD BE COOKED.
No crappy Music... THANK YOU!! Your voice is Music, and your skills are Art,, Gee! I was so entertained, and educated on Sushi, love this video!!!... Subbed
Us humans are really primal creatures, we all just watched 30 minutes of an artist showing the many many skills he's acquired over years of study. His medium is food.... Everyone here was mesmerized by his voice. Fascinating.
Congratulations , you provided the most instructive and entertaining video I have ever seen . It is rare to find an instructing professional that does not take on an aire of "snobbery" while teaching students . Thank You Very Much for taking the time out of your schedule to put together something so valuable to me and others .
TACHIUO -BELT-FISH NO SCALES!!!! AORI IKA- BIG FIN FEEF SQUID- WE SHOULD NOT EAT FISH WITH NO SCALES NOR FINS. BAD FOR THE SYSTEM, IT CREATES ILNESS. BAD. FISH SHOULD BE COOKED.
Difference is not you, it is the passion of the teacher. Does your math teacher love math as much as this man loves sushi? Probably not. It is not the delivery, it is the emotion behind what is being taught! :)
You gotta admire the amount of prep work and expertise that go into preparing these sushi, not even taking into account the execution to serve the sushi yet...... really justifies the high price and explains the amount of people a sushi master can serve at once.
the end of the video is very inspiring for an aspiring sushi chef myself, when he says that even still he doesnt feel 100% competent with nigiri and is always looking for a way to do it better. thats awesome
It's amazing to think that we stand upon a mountain of knowledge. Just imagine all of the trial and error made while developing all of these techniques and recepies.
My girlfriend and I just ate at Nimblefish, where this video was filmed. I must say, it was truly a fantastic experience! This was, without a doubt, the best sushi you can get outside of Japan-- and not just "good enough for being 'not in Japan'", but literally on par with anywhere in Japan proper. If you go to Portland, and want sushi, Niblefish is a must go. We decided to go here after watching this video, and not even knowing that this existed in our city. A truly hidden gem!
He's showing you the whole process, including the kitchen prep. You might see that last step at the sushi bar. Not to take anything away from what a sushi chef does, but just imagine the amount of fish you'd have to process every morning to be able to serve like that all afternoon and evening!
This is such an awesome series. @32:30 The transition from individual nigiri to whole fish to final plate was quite satisfying after such an entertaining video. Well done, BA. 👍
Hardly true in Japan actually. In comparison to us in the US, Japanese sushi is cheaper for the same (or higher) quality simply because fish are plentier there whereas livestock is plentier for us. Likewise, I'd say their meat is more expensive simply bc you got less land there and land is a valuable resource.
I'm Bored you could honestly just cut a chunk off and put it on some rice and I wouldn’t be able to tell the difference. People love to over complicate things and call it an art.
@@AaronEmerald It's not u dont understand, it's just that u don't WANT to understand. Would u say nba players are just like any one who throws a ball towards the hoop? Is gordon ramsy the same as average housewives who cooks?
Correlate ??? Read it repeatedly , it fits perfectly with your statement about you admiring the efforts/artistery it takes to present this form of food processing.
Bon Appétit please for the love of all that you respect and love keep this format and tone for this series. Don't be like the idiots over at Tasty and eventually form this series into a rushed BuzzFeed social media fubar of a video series.
Splinks Tasty is owned by Buzzfeed, btw. Tasty follows the buzzfeed format because it's basically just one of buzzfeed's alt accounts. BA has no affiliation with buzzfeed, so they're most likely going to keep their own format.
I'm not a sushi fan, but I enjoyed watching Cody Auger work his magic on those fish. There's something so fulfilling, when you watch a professional do their thing.
Look at that craftsmanship, insane, lots of respect. Also yes, Cody's voice is amazing, very peaceful and yet I keep paying attention to what he's saying
Beautiful knife skills. The pristine accuracy with which chef cuts is deeply enjoyable to watch. I love the respect that is paid to the tools; knife, cutting board ect, and the care taken to preparing the fish all while maintaining impeccable cleanliness. 🐟🍣🍶
that was so good. I worked in a sushi takeout where I was tasked to do "nigiri". I feel like I'm level 2 and this chef is level 100 :3 I'm amazed with how humble he is too, stating he'll always keep on learning how to be better at making sushi.. thank you for this video
Most of the larger Swiss Army knives came with a fish descaler. They have them at every Walmart or big box store for about $3 or less too. It is a pretty common tool that is around in the US for longer than I have been alive.
A soup spoon is the quickest method I've ever tried. Scalers take more time and more precise controlling. With a spoon, you just get a good angle starting right under a row of scales and rake right across the fish. And I've never managed to damage the skin or meat with the spoon method.
Honestly, I feel like you being happy with what you present but also feeling like you can always do better is a good place to be. People that feel like they're perfect at what they do have already closed themselves off to the opportunities to be better and to learn! Gosh, you put the wasabi straight onto the fish though? I've always grown to know it as a side condiment and the first time a sushi chef gave me a piece like that, I nearly started crying haha. You can't play around with that stuff!
2:20 he said 'shizuoka'!!!😭it's the prefecture on Pacific Coast and where i was born and raised. i didn't expect my prefecture to be said😊 i really want everyone to come here when this corona pandemic is over!!! you can't regret once you come here(〃▽〃) sorry for my poor English
Stumbled upon this video and completely stopped everything else was doing. Incredibly well done all around, and if ever in Portland I'm definitely coming to try. Amazing.
I sometimes clean Snapper, Grouper, and Flounder at work..... and I was surprised at how many times I was like, oh I know how to do that. The Japanese just have a love of love for the fish.
Big difference between a continent and an island, unless you're talking Australia...not to mention we have a huge land border with Canada, and another good sized border with Mexico. Japan is surrounded by water and is an archipelago off the coast of Asia, if you will.
"Sushi is just raw fish on rice. There's nothing difficult about it. They just slap it on. It's such a scam how it costs so much" Me: shoves this video in their face.
Sushi doesn't even mean raw, that's the misconception I _hate_ (truly hate) most of all. Sashimi is what they're referring to. (Also do not make the mistake of thinking sushi _can't_ be raw because sashimi exists.)
I guess you just haven't tried well prepared sushi. I live in Japan and don't really like sushi so much, but when I tried some expensive and really well made sushi it totally caught me off guard. I had never had the chance to enjoy fish that way before. Changed my life. Keep looking guck. One day you will find out why people can go mad for it.
@@DirtyRobot I had sushi once before and then completely disqualified it from being in the list of things that can go in my tummy. What I had tasted like nothing, like bland shrimp and seaweeds, not particularly delicious. Your comment gave me second thoughts though, I might just go on a sushi quest. Thank you.
@@reelsalih I'm personally planning to travel to Japan to eat REAL sushi. I love sushi but I know that what I'm eating in my country is far from what it's supposed to be. And sadly there is no well known sushi chef here. But yeah I really think you should give it a try, but only this time go for the best. ^^
@@nexcentaurexx1653 the only sushi I've had was in Thailand and I was surprised I didn't like it because I seemed to love everything I've tried while there (except durian but that's only nature's fault), I hope I can travel to Japan too one day, their culture is quite intriguing, it would be a wonderful experience. I sincerely hope you can make your dreams into a reality!
How does it feel when you spend so much time learning how to identify and prepare many different fishes and yet people judge you first by how you make an omelette.
I guess it makes sense though. If a hypothetical bad sushi chef couldn't even make tamago, there's a good chance they couldn't prepare fish either, and obviously the fish nigiri are more expensive and difficult. Not to diss tamago, I learned how to make it myself recently and it definitely took a while to get the motion and cook time right.
They are 2 entirely different preparation though. Making Tamago requires you to fry and roll things on a pan, while most fish just doesn't need to be fried at all. And the way to cut them both are also very different. So I still don't understand the correlation.
If you don't have the patience and care to handle a damn egg omelet properly, how can I expect you to serve me something that could potentially make me very sick or kill me? Its a test.
@@RadenWA many who prepare Fugu prepare nothing but Fugu. Few who prepare other sashimi ever prepare Fugu. It is science vs art in comparison. The Fugu chef is an engineer. The sushi chef is a designer. The preparation of an omelette as a gauge to how any chef handles the simplest of ingredients shows both art and science. It is comparable to how the NFL uses the Combine to rate draft picks. The evaluate the broken down, individual, basics of the thing. Hiro Ono makes his apprentices prove they can wash rice in cold water for years before they get to touch a fish. What does that have to do with knife work? Nothing. It proves commitment, attention to detail, respect for the ingredients, and appreciation. As does making a simple omelette.
I’m a chef of 18 years experience. This, without a doubt, is the most informative, well-edited, and well-produced material I’ve ever seen on the subject of traditional nigiri. A+.
Basic is what you want... Fundamental principles are the key..
I doubt that
Kim Mccranie shuddup tubs
Ur 12 and a snowflake.. not a chef
@Ana Laura Meraz I like how people assume that you own an entire restaurant just because you're a chef lmao expectations amirite
Thanks for not putting music on this video, makes it much better this way
Stereo there was music. It just was mastered well
I didn't realise there was music until I went back, very well done with that music choice and level.
There is a subdued rhythm track. Nicely done, although repetitious. Some audio people are so determined these days to leave their mark that sometimes I have trouble hearing the dialog.
Oh wow, now I feel dumb lol
Nicely done
Should have added that cheesy ubiquitous song that is in nearly every product video now
Japanese fish names are so much more appetizing. Seriously, would you rather eat Isaki or Threeline Grunt?
the names for the diseases fish cause are even more appetizing. do you like ALS?
Idk, yellow striped butterfish sounds pretty tasty
we also have pretty appetizing names for them in finland such as lohi siika and ahven
@@arthurmatusevicius3192 amazing that you've somehow found the cause of ALS when researchers still haven't.
they have
Brain: You gotta learn how to cut some fish.
Me: Why?
Brain: You just gotta.
Survival, y'all.
Same
the end of the humankind is near, your brain has seen it coming
I'm a vegetarian and my brain said the same thing.
Me: but I don’t even like fish??
Brain: you just gotta
I love how he mentions that he constantly wants to improve because all of us could use that mentality
Souka
What's that word that the Japanese have for constant improvement? 'Kaizen' or something like that?
@@rkmugen kaizen! Lol working at Japanese companies and they always love their kaizen
Superb video. No bull, no gimmicks, no fluff. This kind of minimalist mastery represents the absolute best of TH-cam content. Thank you, Chef Auger. Thank you Bon Apétit.
TACHIUO -BELT-FISH NO SCALES!!!!
AORI IKA- BIG FIN FEEF SQUID- WE SHOULD NOT EAT FISH WITH NO SCALES NOR FINS. BAD FOR THE SYSTEM, IT CREATES ILNESS. BAD. FISH SHOULD BE COOKED.
watching his hands slowly get redder and redder in that ice bath makes me appreciate the care that goes into sushi even more
Yeah, it must hurt
I think his hands just got stained red by the golden eye snapper.
They are definitely getting frostbitten, it's not dye from a fish.
JJ dyed from the fish lol!!
Even a dead fish gets more respect than me
Spoiled
ToyoMartel eh?
Are u a LoL player?
I hear you
Ooooooffff
i want this man to gently pull out my spine as well
He has to unscale you first!
After he pulls out your spine, I want this dude to do more vids. Hands down, one of the best videos BA has done.
kind version of Sub Zero
nice
Omer YOLAL lol
Sushi Daddy goals right there
Sushi daddy scale
❌Daddy
❌Daddier
✔Daddiest
Damn right
Yes
i wish he'd try a taste of my raw fish
@@poopMcGee2012 how do i unread this
Much as I love the quirky personalities on the channel (which is a lot), these are amazing too! Great feel to these vids, really draw you in.
Kinda has that ASMR feel to it. I can dig it.
I love that this channel offers both styles.
I didn't even realize this was Bon Appetite for a minute. I would watch a hundred videos of this guy explaining what he does.
TACHIUO -BELT-FISH NO SCALES!!!!
AORI IKA- BIG FIN FEEF SQUID- WE SHOULD NOT EAT FISH WITH NO SCALES NOR FINS. BAD FOR THE SYSTEM, IT CREATES ILNESS. BAD. FISH SHOULD BE COOKED.
If I were a fish, I wouldn't mind dying to be treated this respectfully.
I wouldn't mind dying in general
@@shovelozubejtygr god damn that went dark quickly
Second Account bro? You good?
Second Account E D G Y
@@shovelozubejtygr honestly a mood
No crappy Music... THANK YOU!! Your voice is Music, and your skills are Art,, Gee! I was so entertained, and educated on Sushi, love this video!!!... Subbed
Ï thought his voice sounded like he was very bored, not attractive
Imagine added in the most popular music : Faded
I hear some faint music in the background
¨Your voice is Music, and your skills are Art¨... you need to chill LOL
Us humans are really primal creatures, we all just watched 30 minutes of an artist showing the many many skills he's acquired over years of study. His medium is food.... Everyone here was mesmerized by his voice. Fascinating.
not only his voice. based on what I have read people... like more than his voice.
Man such a flop of trying to be poetic. Ah it's like a nice wine
Honestly, I wasn't listening to him much, I was much more focused on the aesthetic.
i was just fried lol
I was watching the video his voice sounds regular.
Can we appreciate how they didn’t add loud background music or a bright annoying background like epicurious
Yes bon Appitit is chad
Yep but this video camera angle always changed. It made me dizzy and couldnt enjoy the video at all
what's the issue with a bright background? Makes it easier to see
It would ruin the guy's calm, elegant tone
I like epicurious
Dat sushi is gorgeous and so is he. What a damn fine specimen of man
😉
Earl Calapatia she ain't a thot he just mr sushi daddy lol
Earl Calapatia agreed
Calm down earl
The thirst is real
Congratulations , you provided the most instructive and entertaining video I have ever seen . It is rare to find an instructing professional that does not take on an aire of "snobbery" while teaching students . Thank You Very Much for taking the time out of your schedule to put together something so valuable to me and others .
thats what I call a nice comment... thank you for describe what I'm feeling about this video.
I am blown away by your name.
Barfing Coyote i feel like this is sarcasm
Absolutely. I agree with you,
Is it really that rare? Interesting.
Not gonna lie, I usually get annoyed by monotoned voices but his was quite soothing.
I really liked the whole video but I nearly fell asleep
Yes, but was it really monotone though?
Nice voice huhu
@@plaguealternative8532 I really liked the whole video AND I fell asleep, hah! I had to come back and watch the rest the next morning.
super fkn l8, but my mans isn't mono-toned
His voice is so goddamn perfect that he sounds like he's about to rap about Sushi
Technically he is😎
TACHIUO -BELT-FISH NO SCALES!!!!
AORI IKA- BIG FIN FEEF SQUID- WE SHOULD NOT EAT FISH WITH NO SCALES NOR FINS. BAD FOR THE SYSTEM, IT CREATES ILNESS. BAD. FISH SHOULD BE COOKED.
Math teacher: **monotone voice**
Me: **falls asleep**
This guy: **monotone voice**
Me: **pays full attention**
Honestly my math teacher! 🤣😂
Well this is more interesting than school
Difference is not you, it is the passion of the teacher. Does your math teacher love math as much as this man loves sushi? Probably not. It is not the delivery, it is the emotion behind what is being taught! :)
This video is fun, nerd math is not fun.
it’s because he’s asian
You gotta admire the amount of prep work and expertise that go into preparing these sushi, not even taking into account the execution to serve the sushi yet...... really justifies the high price and explains the amount of people a sushi master can serve at once.
Man, I had no idea so much work went into NOT cooking fish.
Do you know about the preparation of Fugu? You need years of training to be able to not kill someone by leaving anything bad in.
I'm the 1000th like
kinda expect that if it has something about japan lol
@@aimarlangley4156 oh yes, they are very lovely people who require safety for people above all else
@@honeyeggs9145 ...until it comes to nuclear energy!?
...forgive me, I have a very dark sense of humor
the end of the video is very inspiring for an aspiring sushi chef myself, when he says that even still he doesnt feel 100% competent with nigiri and is always looking for a way to do it better. thats awesome
you didnt watch jiro dreams of sushi???? this is the normal sushi chef mindset.
His voice is so amazing he could read the warranty and maintenance on a fridge and I'd love it. 😍
My voice sounds like vin diesel
That voice 😩 He could talk about fish to me all day and I wouldn’t even care.
i could listen to this guy talk about anything tbh
I know right! There's something really attractive about his voice, kinda like Dante Basco.
I was just thinking that I would like to have him read me all my ikea instruction manuals from now on.
@@mikedrop4421 he could be the voice of a expensive navigation system.
Reminds me of Andrew from binging with babish. Love his voice too
gay
一般人很難勝任這麼細緻又繁雜的工作 ， 而且生鮮類還要跟時間賽跑 ， 然後每天又要重複這些事情 ， 這真的是非常辛苦的 ， 真是令人欽佩 。
It's amazing to think that we stand upon a mountain of knowledge. Just imagine all of the trial and error made while developing all of these techniques and recepies.
987 I was thinking the same thing. So many processes that took hundreds of years to get where they are today.
Can you imagine how big that mountain will get in the future?
Another craftsperson who makes the work look easy. Don't be fooled. This is a skilled chef!
Just say Craftsman
Yeh your not offending anyone just say craftsmen
ty g craftsnigga
@@Sirvalian are you getting worked up because he said craftsperson?
this doesn’t even look easy
one of the best unintentional ASMR
no cutting sound or anything, just his voiceover
for me thats enough
My girlfriend and I just ate at Nimblefish, where this video was filmed. I must say, it was truly a fantastic experience! This was, without a doubt, the best sushi you can get outside of Japan-- and not just "good enough for being 'not in Japan'", but literally on par with anywhere in Japan proper. If you go to Portland, and want sushi, Niblefish is a must go. We decided to go here after watching this video, and not even knowing that this existed in our city. A truly hidden gem!
Especially when the chefs take such extensive, yet caring and delicate preparations just to make the sushi.
This is 32 minutes ! EDITED ! Imagine how long will it be just for the chef in a restaurant to prepare all these bad boys !
He's showing you the whole process, including the kitchen prep. You might see that last step at the sushi bar. Not to take anything away from what a sushi chef does, but just imagine the amount of fish you'd have to process every morning to be able to serve like that all afternoon and evening!
he is trumpy ' why did you say edited? You know that there is an edited sign when you actually edit a comment
Edit: like so
@@JS-xv3dm no you misunderstood he was saying the video was edited
@@a3grams878 ah my bad lol
@@JS-xv3dm its all good
This guy’s voice is like a guy who is high, and he haven’t slept for five days.
I love it.
those fishes ain't gonna sushi'd themselves
Just a suggestion, listen to Roman Mars
He's from Portland, I don't think you need any other context.
Hey. It's scary to sleep while high.
He's a chef... from Portland... 'nuff said.
his voice is so soothing i love this
Ok but can we Talk about how Gorgeous he is?Like Litterally and his Voice UGH PLEASE PULL OUT MY SPINE AND TAKE OFF MY SCALES
Yikes
yikes
yikes
Yikes
Yikes
This is such an awesome series. @32:30 The transition from individual nigiri to whole fish to final plate was quite satisfying after such an entertaining video. Well done, BA. 👍
Tosh T
Is your time stamp a typo? For me, the video is only 32:28 long
+Uriah Siner 32:38 is the video length for me.
Tosh T
Perhaps I just misread it, thanks
that part reminded me of wes anderson a little... so cool!
anyone else feel like he was using the wrong knife for the first 13 mins
32 mins well spent
And only 21 mins at 1.5x speed!
@@Matt_uniqueHandle oh thanks for this man! The guy has such a slow voice, speeding up really made it more interesting
Do you have a brother named luv ?
Better than Pron
agreed
That was pretty goddam fascinating.
What a succinct description. Well done.
@@HelenGPitts stfu
Helen G. Pitts S T O P
Helen G. Pitts I see you everywhere, stop spamming.. its annoying... smh
Gross but fastening nonetheless
My neighbor: “Sushi is the biggest ripoff ever. They just slice up a raw fish and slap it on some rice, then overcharge you.”
Me: “Hhhhhhhhhhhh....”
WRYYYYYYYYYYYYY
eat your neighbor
@@elliot_rat do you want OP to get a stomachache?
Hardly true in Japan actually. In comparison to us in the US, Japanese sushi is cheaper for the same (or higher) quality simply because fish are plentier there whereas livestock is plentier for us. Likewise, I'd say their meat is more expensive simply bc you got less land there and land is a valuable resource.
elliot rat obvio
He looks so macho with the tats and the bald head but the way he handled the fish so gently 😍
Shereen Z best comment so far 😂
And he's cute on top of all that ***swoons***.
He is not a Yakuza. He doesn't have Yakuza tattoos.
@@navyt6380 True but that's a pretty cool sleeve.
Get you a man who can do both, I guess...
Awesome video
Also Young Gizzard Shad is going to be my SoundCloud rap name
Scott Taylor
Mine is yellow
ｙｅｌｌｏｗ ｓｔｒｉｐｅｄ
ｂｕｔｔｅｒｆｉｓｈ
Scott taylor
Mine is -ThreeLine- _Grunt_
😂
Mines sardine
Lil Red Sea Bream
damn i could listen to him all day
Just finished on ways to cook egg, and then go to this... My feeling is like; THIS IS THE REAL DEAL!?
Sureechay Mata I finished the egg and went to chicken and now this :3
@@kassik0n590 SAMEE
i finished egg, chicken, potato, then..here i am :v
That guy's voice sounds so dead and satisfying I think something is telling me to give him my soul in the softest way possible and I'm not complaining
Now I understand why it takes a whole life to become a sushi chef
He doesnt even look convincing. Probably just learn 3 years n start his own shop.
Really? I still don't understand, it's just rice and fish.
The cutting etc requires so much practice
I'm Bored you could honestly just cut a chunk off and put it on some rice and I wouldn’t be able to tell the difference. People love to over complicate things and call it an art.
@@AaronEmerald
It's not u dont understand, it's just that u don't WANT to understand. Would u say nba players are just like any one who throws a ball towards the hoop? Is gordon ramsy the same as average housewives who cooks?
So intriguing. Also he's a hottie and that voice just melts me.
Ikr
Get you a mans that ain't afraid of touching fish guts
I ain't afraid of no guts
DECA san ^^Someone has to mention how awesome this Ghostbusters reference is..... ^^
You are turned on by monotone with no passion or emotion?
Who’s here after watching how to cut every fish
sameeee
Yo wtf thats exactly why im here 😂
IKR
I was pretty sad he wasn't the same guy who taught me how to annihilate lobsters
Me
This one of the golden TH-cam videos.
Just perfect.
Thank you for making this video.
2:17 “Young Gizzard Shad” sound like an amazing mumble rapper alias looool
But written as "¥oung GiZZard $had" 😂
Asto Done YO, MAKE SOME NOISE FOR YUNG GIZZY!
Jizzard
You know who it is, Young Gizzard Shad in the mufuggin building.
@Drakenvlieg ¥ung Jizzard $had
This man is incredibly knowledgeable and talented!!! He's so handsome and his voice is so calm...killer video tbh
what am i doing here at 3 AM in morning. I should go to sleep
Same
same
Same
same
same
That is a tough process that require alot of skill and experience. Impressive.
I always have to sit where I can watch. I will let people be seated ahead of me, until I can have a seat at the bar . So I can watch.
Barfing Coyote ....and how does that correlate with what I said?
I will say this, that is really welled and cared for prep work for a meal, Impressive god damn right, can i have some:P
Correlate ??? Read it repeatedly , it fits perfectly with your statement about you admiring the efforts/artistery it takes to present this form of food processing.
Barfing Coyote that’s how you mean it can easily be misinterpreted.
Bon Appétit please for the love of all that you respect and love keep this format and tone for this series.
Don't be like the idiots over at Tasty and eventually form this series into a rushed BuzzFeed social media fubar of a video series.
Aren’t you the guy who makes all the L4D2 mods?
@RitoTheBandito
Yes. But i am still human and love my sushi
@Splinks same here. Just didn’t think I would see you here pardner
Way to roast tasty
Splinks Tasty is owned by Buzzfeed, btw. Tasty follows the buzzfeed format because it's basically just one of buzzfeed's alt accounts. BA has no affiliation with buzzfeed, so they're most likely going to keep their own format.
I have never fell in love with someone's voice so fast before
I'm not a sushi fan, but I enjoyed watching Cody Auger work his magic on those fish. There's something so fulfilling, when you watch a professional do their thing.
Im soooooo into his knife skill, his tattoos and his clear voice when he speaks 💕💕💕🙈🙈
Looks like we have a fangirl 😂😂
I’m Hard of Hearing and usually need subtitles but I can understand him because he enunciates well and the music is super soft.
Im sooooooo into that nigiri. It looks delicious. I love sushi and it's all I can think about right now thanks to this video
I don't even eat sushi, why did I watch this?
MESMERIZING
Why you not eating sushi? Do it over! Go buy sushi and rewatch the video. :P
Mee K Sushi is super gross 🤮🤮
I dont even like fish and i just watched the whole video
His voice is so soothing it literally put me to sleep
Hahaha
I dunno, the monotony in his voice is a little grating to me
One of the best, most humble, and yet most competent demonstrations I have seen on TH-cam. Domo arigato gazaimas.
gozimasu* arigatou*
Look at that craftsmanship, insane, lots of respect. Also yes, Cody's voice is amazing, very peaceful and yet I keep paying attention to what he's saying
That is one beautiful man.
Yes
I wanna see a chef like turn a can of sardines into like 5 star sushi idk man
Yukihira souma
@@Kadocyllus He’s my favourite chef
Beautiful knife skills. The pristine accuracy with which chef cuts is deeply enjoyable to watch. I love the respect that is paid to the tools; knife, cutting board ect, and the care taken to preparing the fish all while maintaining impeccable cleanliness. 🐟🍣🍶
Everytime he says "you should try to..." I'm like "dude, I'll never make this as beautiful as you do". Lol.
I don't understand why this is so entertaining to me
Mots informative 32 minutes on fish and sushi I've seen in a long while, kudos!
He's so gorgeous and technical
I think he speaks like this to fishes and they just take the scales by themselves...what a voice!
He has nice hands 🤗
Yesssss my thoughts exactly. I love artist hands
Can we also appreciate the pain tolerance by having one hand in ice water until the hand almost turned purple while scaling.
Cody could do his own channel, I could watch this for ages.
This was amazing, the way he treats the fish with respect from start to finish was phenomenal. I would love to see more videos like this.
that was so good. I worked in a sushi takeout where I was tasked to do "nigiri". I feel like I'm level 2 and this chef is level 100 :3 I'm amazed with how humble he is too, stating he'll always keep on learning how to be better at making sushi.. thank you for this video
This is honestly one of the the most legislate cuts I’ve seen for a kitchen.
I could listen to this guy all night, great voice for narration.
Best series ever. Need that venison break down though
TBH I never knew there was a such thing as a Fish Scaler. My fish scaling just got tons easier.
Most of the larger Swiss Army knives came with a fish descaler. They have them at every Walmart or big box store for about $3 or less too. It is a pretty common tool that is around in the US for longer than I have been alive.
A soup spoon is the quickest method I've ever tried. Scalers take more time and more precise controlling. With a spoon, you just get a good angle starting right under a row of scales and rake right across the fish. And I've never managed to damage the skin or meat with the spoon method.
A wooden handle with bottle caps nailed to it serves that purpose well.
U don't live in asia do u?
what? how else would you scale a fish without a fish scaler tho??
Honestly, I feel like you being happy with what you present but also feeling like you can always do better is a good place to be. People that feel like they're perfect at what they do have already closed themselves off to the opportunities to be better and to learn!
Gosh, you put the wasabi straight onto the fish though? I've always grown to know it as a side condiment and the first time a sushi chef gave me a piece like that, I nearly started crying haha. You can't play around with that stuff!
2:20 he said 'shizuoka'!!!😭it's the prefecture on Pacific Coast and where i was born and raised. i didn't expect my prefecture to be said😊 i really want everyone to come here when this corona pandemic is over!!! you can't regret once you come here(〃▽〃) sorry for my poor English
Of course! 💯
I’d love to visit!!!
静岡は悪くないと思う
あそこに行きたい😊
I got Asmr tingles from his voice and I rarely even get that from ASMR videos
Same
I literally don't even like fish and I just watched this whole video, beautiful.
Stumbled upon this video and completely stopped everything else was doing. Incredibly well done all around, and if ever in Portland I'm definitely coming to try. Amazing.
I sometimes clean Snapper, Grouper, and Flounder at work..... and I was surprised at how many times I was like, oh I know how to do that. The Japanese just have a love of love for the fish.
When you live on an island, seafood becomes part of your life and culture, you know?
technically us Americans live on an island aswell.
Big difference between a continent and an island, unless you're talking Australia...not to mention we have a huge land border with Canada, and another good sized border with Mexico. Japan is surrounded by water and is an archipelago off the coast of Asia, if you will.
i'm totally a Flounder in the kitchen, Snapper under the sheets
Ye boi I've been in seafood for a year and I know a lot of those cuts lol. Only on whole fillets tho, those tiny fish were insane.
"Sushi is just raw fish on rice. There's nothing difficult about it. They just slap it on. It's such a scam how it costs so much"
Me: shoves this video in their face.
WHO EVER SAID THAT WHAT
Being a sushi apprentice, i hate hearing that the most
Sushi doesn't even mean raw, that's the misconception I _hate_ (truly hate) most of all. Sashimi is what they're referring to.
(Also do not make the mistake of thinking sushi _can't_ be raw because sashimi exists.)
WHO DARES DISS SUSHI
Before people say that they should try making maki etc there are different types and for them to taste AND look good it takes more than just slapping
That thumbnail just screamed at me to click it lol.
Did they changed it? Because I remember it was really purple and colorful.
i dont know why but its always satisfying to watch wood-mode kitchen. His voice also helped me to focus on the video
Your voice is so soothing you should do ASMR videos lol
Fishy ASMR
Notmatt FSMR 😂
@All Abored yeah its like a mix of bored and relaxing but i kinda like it
@@egedi5893 and sexappeal.
These are so oddly statisfying.
It's incredible how I don't even like sushi but still enjoying this
Same!!
I guess you just haven't tried well prepared sushi.
I live in Japan and don't really like sushi so much, but when I tried some expensive and really well made sushi it totally caught me off guard.
I had never had the chance to enjoy fish that way before. Changed my life.
Keep looking guck. One day you will find out why people can go mad for it.
@@DirtyRobot I had sushi once before and then completely disqualified it from being in the list of things that can go in my tummy. What I had tasted like nothing, like bland shrimp and seaweeds, not particularly delicious. Your comment gave me second thoughts though, I might just go on a sushi quest.
Thank you.
@@reelsalih I'm personally planning to travel to Japan to eat REAL sushi. I love sushi but I know that what I'm eating in my country is far from what it's supposed to be. And sadly there is no well known sushi chef here.
But yeah I really think you should give it a try, but only this time go for the best. ^^
@@nexcentaurexx1653 the only sushi I've had was in Thailand and I was surprised I didn't like it because I seemed to love everything I've tried while there (except durian but that's only nature's fault), I hope I can travel to Japan too one day, their culture is quite intriguing, it would be a wonderful experience.
I sincerely hope you can make your dreams into a reality!
2018: this amazing piece of art
2019: Every way to cook a potato (63 Methods)
wowww 173 likes damn thanks guys
Don't disparage the common spud!
Well I actually found this video thanks to the potato vid. Never underestimate the power of potatoes.
330 likes now... Well done
@@brynmorgan9359 "well done" lol
I clicked for the video, I stayed for his voice
I clicked for the food 🤤
Nobody asked who your crush is
😍 I love his voice it’s so soothing
How does it feel when you spend so much time learning how to identify and prepare many different fishes and yet people judge you first by how you make an omelette.
I guess it makes sense though. If a hypothetical bad sushi chef couldn't even make tamago, there's a good chance they couldn't prepare fish either, and obviously the fish nigiri are more expensive and difficult. Not to diss tamago, I learned how to make it myself recently and it definitely took a while to get the motion and cook time right.
They are 2 entirely different preparation though. Making Tamago requires you to fry and roll things on a pan, while most fish just doesn't need to be fried at all. And the way to cut them both are also very different. So I still don't understand the correlation.
If you don't have the patience and care to handle a damn egg omelet properly, how can I expect you to serve me something that could potentially make me very sick or kill me? Its a test.
Tamago = frying skill.
Sashimi = knife skill.
Someone who can make the perfect tamago can still kill you with a blowfish. Enjoy.
@@RadenWA many who prepare Fugu prepare nothing but Fugu. Few who prepare other sashimi ever prepare Fugu. It is science vs art in comparison. The Fugu chef is an engineer. The sushi chef is a designer. The preparation of an omelette as a gauge to how any chef handles the simplest of ingredients shows both art and science. It is comparable to how the NFL uses the Combine to rate draft picks. The evaluate the broken down, individual, basics of the thing. Hiro Ono makes his apprentices prove they can wash rice in cold water for years before they get to touch a fish. What does that have to do with knife work? Nothing. It proves commitment, attention to detail, respect for the ingredients, and appreciation. As does making a simple omelette.
We not gon talk about how this man made a GORGEOUS multi-layered omelet WITH CHOPSTICKS?
Asians do it every day lol.
we cook and eat most of the food with chopsticks, even whipping eggs😂 the difficult part is making omelet without breaking a single layer inside
Perfectly explained, beautifully prepared, perfectly filmed, and perfectly narrated.
That was very soothing and interesting at the same time, I admire your work and effort!
Got cold hands just by watching this video.
Right? His hands are so red.
really weird, I actually hate sushi and yet somehow watched the whole thing
So they are perfect to prepare sushi. Go try it
He's amazing! I'm Japanese but didn't know some of fish he introduced until now. Thank you.
Lawd that's a pretty man. I feel like I should be grossed out by the fish guts but this was just hypnotizing