I went to a Michelin starred omakase in Los Angeles last year. It was a one of a kind experience, but many of these nigiri are too harsh for my palate. I do love seeing the amount of care the chefs put in though, it’s really great to see their passion.
@@jin_cotl nahnahnah GreatWal probably just isn’t fond of strong flavors, which aged fish would have; it’s a personal preference, not a good or bad thing
I live in Tokyo, and I witness great chef displaying their talents constantly. It really is wonderful how passion, when mixed with good quality ingredient can bring to the dining experience. Truly unique and delicious flavor!
It makes sense, they do similar aging with beef to enhance flavor and tenderness. With how well fish handles preservation methods, why not these techniques as well? I'd love to try aged sushi someday!
I love learning about traditional techniques for classic dishes. I’ve never had aged sushi but the process looks interesting. Definitely would give it a try ☺️
Chef Matsuki-San is the best. He does speak English, but his personality really shines when speaking natively in Japanese. He was a blast to be around and make the omakase experience really unforgettable and fun (and of course tasty)!
Next year it’ll be dried sushi that’s popular or pickled sushi all Japanese sushi is fresh it’s not easy to age fish it’s not really practical for the the general population in my opinion. 🤷♀️
Amazing content for us, thank you for all your hard work. You never disappoint us, We really appreciate your effort and dedication to make amazing food videos for us! 🤘🏻👍
I’ve always been fascinated with Sushi and the elegance and gentleness in the ways they are prepared but…. I just can’t eat it, anything raw I just cannot stomach it. Perhaps it’s not just for my taste but I just find the prep VERY fascinating.
same I love sushi but the raw stuff just doesn't sit well in my stomach. I think they say some people's stomach is cold in nature and raw fish is just too cold in nature too. I only once was able to eat the raw sushi and sashimi and that was at a high end sushi place where they had marinated the fish in different things that was basically broken down already and melt in your mouth kind of raw fish so it didn't feel raw at all.
I love sushi...but I am used to American sushi. (Not sure if that makes sense) I wish we have authentic sushi restaurants here. (In NC, USA) So, until they do...I will enjoy sushi from our American stores. 😍
While sushi is very popular here in America, not many know what 'Kombu-cure' _(KombuJime)_ is! I found this method long ago and these days I buy a lot of _'Japanese kelp'_ just for my personal consumption! (2 -3 times per week) I finished and froze a pound of salmon this morning, and then wrapped 2 pounds of very fresh halibut when I was finished with the salmon. Both will sit in my chest deep-freezer for at least 10 days to kill any parasites. Unlike this video, I find four days in the kombu leaves the meat too firm, so one or two days is my limit. (I've never tried marinating in soy or rice vinegar, but probably will at some point) *_BTW?_*_ This process can be used for all types of meat and even vegetables!_
This chef is amazing but man can u guy get some better hosts that can describe food better. Everyone just says some variation of it tastes good, you got people who's first language isn't english on other channels and they are going all out because you can tell they really love that food and they want to desribe it to you what you are seeing with your own eyes. Just wish there was a bit more effort when it came to describing food as that is a pretty important closure aspect to the video that I feel isn't fulfilled well
@@katerilevasseur8119 i mean from my limited knowledge i thought LA is a super diverse area. i jus want better content because their production is top notch still. I just feel the content isn't matching that effort or energy
It's very difficult in America to get aged sushi since most fisherman let fish suffocate instead of using the ikejime method that preserves the meat much better and allows it to age properly
✨INSTRUCCIONES: -Se inicia en Miércoles: 1.- Por la mañana coloque en Media Taza de agua, el número de granos de arroz correspondientes a los kilos que quieras perder. 2.- No ponga más granos de los necesarios 3.- En la noche tómese el agua dejando los granos de arroz para luego volver a llenar solo media taza. 4-Asegúrate que el último líquido que tomes al final del día no contenga azúcar, ni nada artificial, por ejemplo: tomar solo agua, café negro sin azúcar, o té sin azúcar. -Jueves: 1.- Por la mañana, en ayunas, beba toda el agua dejando todos los granos de arroz y luego llene nuevamente la taza con agua hasta la mitad, media taza. 2-Asegúrate que el último líquido que tomes al final del día no contenga azúcar, ni nada artificial, por ejemplo: agua, café negro sin azúcar, o té sin azúcar. -Viernes: 1.- Por la mañana, en ayunas, beba todo, esta vez con los granos de arroz. 2- Asegúrate que el último líquido que tomes al final del día no contenga azúcar, ni nada artificial, por ejemplo: tomar solo agua, café negro sin azúcar, o té sin azúcar. 🥛Detalles: Se hace solo y únicamente Miércoles, Jueves y Viernes 2.- este paso solo se hace 1 vez: Reparta copias de esta dieta (fotocopias a personas que usted sabe que le interese adelgazar) conforme a los kilos que quiera perder o en los comentarios de este video. 3.- Comience la dieta en Miércoles por la mañana y no antes de haber repartido todas las copias. 4.- Puede repartir la dieta a cualquier persona de su entorno. 1.- Conserve la taza tapada durante todo el proceso. 2-El vaso tiene que ser de vidrio. 5.- No haga regimen de ninguna otra dieta, esta dieta es infalible
Well, I have read a little about it. I recommend you all do. Calling techniques used by the chef aging is a big stretch. The Edomae style is a traditional way of preserving fish for sushi and making them safe to consume. It is basically marinating. Still big respect for sushi master ❤
I don't understand why this is called aging, to me its marinating, or seasoning. Aging takes more time. Like as you see dry aged beef. Aging takes time, to let its natural process of going through decomposition, in a strict controlled way, especially, for seafood. Aging lets the meat relax, becoming tender. (A fish that's just killed is tough and chewy.) Also at the same time, the protein is breaking down into amino acids, giving umami, making it tastier.
The images and chef's words are informative, but the host though ... "cannot describe it" aside being "delicious". I thought hosts are supposed to describe things to audience who aren't there to understand better. If words could not come out immediately, could you add voice or letter descriptions on each sushi's image to show on the video? I am being constructive on how to make audience like me to understand better, not just whining.
![[ASMR] How to AGE Fish at Home | SUSHI | SASHIMI | Takoshiho Cooks Japan](/img/n.gif)
I went to a Michelin starred omakase in Los Angeles last year. It was a one of a kind experience, but many of these nigiri are too harsh for my palate. I do love seeing the amount of care the chefs put in though, it’s really great to see their passion.
So they put hours into it and the food still sucks 😭
@@jin_cotl it depends on people's preferences
@@jin_cotl old but no it's very rude say something like that its preference
@@jin_cotl nahnahnah GreatWal probably just isn’t fond of strong flavors, which aged fish would have; it’s a personal preference, not a good or bad thing
fyaza
I live in Tokyo, and I witness great chef displaying their talents constantly. It really is wonderful how passion, when mixed with good quality ingredient can bring to the dining experience.
Truly unique and delicious flavor!
It makes sense, they do similar aging with beef to enhance flavor and tenderness. With how well fish handles preservation methods, why not these techniques as well? I'd love to try aged sushi someday!
I adore this chef, he's a wealth of information with a great personality. This was really interesting. 👍
This video was so impressive. I feel honored to have watched it. Thank you for sharing the process. Love!
It's amazing how much time your team put into these videos. huge respect. Keep it up the good work as always
Loved this video! The chef is so knowledgeable and passionate about his work😍
This recipe has all of our favorite flavors in one dish. Can't wait to try it out!
And i thought i knew everything about sushi! Great vid!
It looks so delicious! Love it!!!🍏🍎🍐🍊🍋
nice information ... I learned it from you
I love learning about traditional techniques for classic dishes. I’ve never had aged sushi but the process looks interesting. Definitely would give it a try ☺️
Very nice and informative tutorial. Thank you for sharing. 🐟🐬🦈🐟🐬🦈
Chef Matsuki-San is the best. He does speak English, but his personality really shines when speaking natively in Japanese. He was a blast to be around and make the omakase experience really unforgettable and fun (and of course tasty)!
Oh i thought it was a tiny hot dog in the thumbnail :P Love this video, so interesting!
Aged sushi??!! I've never heard of aged sushi. I always ate it fresh. Very interesting! I must try this sometime! It looks good. ❤👍
Next year it’ll be dried sushi that’s popular or pickled sushi all Japanese sushi is fresh it’s not easy to age fish it’s not really practical for the the general population in my opinion. 🤷♀️
I think I’m gonna become a master sushi chef after watching this.
Thank you for the update, Tasty..!! I didn't know about the aging techniques for sushi until today..!! @.@
Wow, great tour of japanese food.
So tasty food thank you for the recipe❤👍
Good.. it cooked well.
Well done!
Thanks a lot
While I'm no fan of sushi, the technique always impresses
I would like the next Lost in Translation episode to be “Can I make a Hungarian dessert that’s been translated 20 times”
I like the chef; he's very personable.
Nice 😊
Amazing content for us, thank you for all your hard work. You never disappoint us, We really appreciate your effort and dedication to make amazing food videos for us! 🤘🏻👍
I’ve always been fascinated with Sushi and the elegance and gentleness in the ways they are prepared but….
I just can’t eat it, anything raw I just cannot stomach it. Perhaps it’s not just for my taste but I just find the prep VERY fascinating.
same I love sushi but the raw stuff just doesn't sit well in my stomach. I think they say some people's stomach is cold in nature and raw fish is just too cold in nature too. I only once was able to eat the raw sushi and sashimi and that was at a high end sushi place where they had marinated the fish in different things that was basically broken down already and melt in your mouth kind of raw fish so it didn't feel raw at all.
@@maddyf1465 idk I think I just had a bad experience once and now perhaps I’m scared to try it again.
I guess yeah it’s just not for everyone.
I love sushi...but I am used to American sushi. (Not sure if that makes sense) I wish we have authentic sushi restaurants here. (In NC, USA) So, until they do...I will enjoy sushi from our American stores. 😍
رائع و احلى لاحلى متابعين ربي يحفظكم لا تحرمونا من زيارتكم المميزة 🥰❤💯
"There's a bounce to it"
I'm not sure I want this being used to describe the fish I'm eating 🤣
"Christmas every 30 secs" has a bounce to it. 😂
And I'm not even going to touch "this is like a party in my mouth." 🤣
Oh looks so delicious..
Wow difference dish and recipes
Tasty: Kochi is a white fish...
Australians: Oi! That's a flathead!
Awesome
Every single day you should wake up and commit yourself to becoming a better person.
I have an unnatural affection for Unagi Don.
Well now I wanna try this i never knew it was a thing
It's incredible watching a sushi chef prepare food. So much talent, such tasty results...
While sushi is very popular here in America, not many know what 'Kombu-cure' _(KombuJime)_ is! I found this method long ago and these days I buy a lot of _'Japanese kelp'_ just for my personal consumption! (2 -3 times per week)
I finished and froze a pound of salmon this morning, and then wrapped 2 pounds of very fresh halibut when I was finished with the salmon. Both will sit in my chest deep-freezer for at least 10 days to kill any parasites.
Unlike this video, I find four days in the kombu leaves the meat too firm, so one or two days is my limit. (I've never tried marinating in soy or rice vinegar, but probably will at some point)
*_BTW?_*_ This process can be used for all types of meat and even vegetables!_
Very good
Cooooooooooool i like it
Yes, I've made it with less than 30 minutes after post!
Amazing as always 😌
when i read "aged", i thought id b for a few years!
2:14 im sorry WHAT is a white fish??
Love seeing different parts of Japanese food being shown here! One of my favorite cuisines in the world!
This chef is amazing but man can u guy get some better hosts that can describe food better. Everyone just says some variation of it tastes good, you got people who's first language isn't english on other channels and they are going all out because you can tell they really love that food and they want to desribe it to you what you are seeing with your own eyes. Just wish there was a bit more effort when it came to describing food as that is a pretty important closure aspect to the video that I feel isn't fulfilled well
💋 It's in LA, what do you expect?
@@katerilevasseur8119 i mean from my limited knowledge i thought LA is a super diverse area. i jus want better content because their production is top notch still. I just feel the content isn't matching that effort or energy
It's very difficult in America to get aged sushi since most fisherman let fish suffocate instead of using the ikejime method that preserves the meat much better and allows it to age properly
I thought he was going to be doing the ancient method of aging an bury Funazushi
can we have more you draw we cook PLEASERR
Super bro good evening family
✨INSTRUCCIONES:
-Se inicia en Miércoles:
1.- Por la mañana coloque en Media Taza de agua, el número de granos de arroz correspondientes a los kilos que quieras perder.
2.- No ponga más granos de los necesarios 3.- En la noche tómese el agua dejando los granos de arroz para luego volver a llenar solo media
taza.
4-Asegúrate que el último líquido que tomes al final del día no contenga azúcar, ni nada artificial, por ejemplo: tomar solo agua, café negro sin azúcar, o té sin azúcar.
-Jueves:
1.- Por la mañana, en ayunas, beba toda el agua dejando todos los granos de arroz y luego llene nuevamente la taza con agua hasta la mitad, media taza.
2-Asegúrate que el último líquido que tomes al final del día no contenga azúcar, ni nada artificial, por ejemplo: agua, café negro sin azúcar, o té sin azúcar.
-Viernes:
1.- Por la mañana, en ayunas, beba todo, esta vez
con los granos de arroz. 2- Asegúrate que el último líquido que tomes al final del día no contenga azúcar, ni nada artificial, por ejemplo: tomar solo agua, café negro sin azúcar, o té sin azúcar.
🥛Detalles:
Se hace solo y únicamente Miércoles, Jueves y
Viernes
2.- este paso solo se hace 1 vez: Reparta copias de esta dieta (fotocopias a personas que usted
sabe que le interese adelgazar) conforme a los kilos que quiera perder o en los comentarios de este video.
3.- Comience la dieta en Miércoles por la mañana y no antes de haber repartido todas las copias. 4.- Puede repartir la dieta a cualquier persona de su entorno.
1.- Conserve la taza tapada durante todo el proceso.
2-El vaso tiene que ser de vidrio.
5.- No haga regimen de ninguna otra dieta, esta
dieta es infalible
bad title lol too clickbaity but solid vid
Oh what food these morsels be!
@G Mann - Lol...great play on words.
A really interesting video! But i like a fish with heat treatment. It's more secure.
Gotta love how TH-cam closed captioning says, "Speaks foreign language."
i love sushi!
*Thank you very much for an interesting recipe! LIKE from my channel*
Did I mention, I 💗 sushi 🍣😋
Brilliant 👌🏻 Greetings from Scotland 😊 Have a wonderful day everyone 🌻
left over pizza next episode ?
Did anyone get a gieco commercial
I didn’t watch the video yet- I’m assuming this means I can eat my week old sushi in the fridge??
*I pray that everyone who sees this becomes successful in life!*
Fun fact: anything aged is better. That’s why my grandpa tasted good.
Why no one is talking about the still alive fish served on the table at 1:16??? It's shocking! D:😱
It’s not alive dummy. How did the tail “alive” without even connected to the head…
sambhavam polichu kure fishes kandu....
(brotecz id)
Try our delicious keto dessert
Where Nick Solares
4:25 😨 NOPE
I guess gas station sushi is just misplaced
Art that is edible.
What? 🤯🤯
Aged for one night? dont you just say "and it was marinated overnight". idk the definition of aged but to me it seems a bit off here
Just what I was thinking, that sounds more like marinating... I was looking for this comment 😁👍
Well, I have read a little about it. I recommend you all do. Calling techniques used by the chef aging is a big stretch. The Edomae style is a traditional way of preserving fish for sushi and making them safe to consume. It is basically marinating. Still big respect for sushi master ❤
I don't understand why this is called aging, to me its marinating, or seasoning.
Aging takes more time. Like as you see dry aged beef.
Aging takes time, to let its natural process of going through decomposition, in a strict controlled way, especially, for seafood.
Aging lets the meat relax, becoming tender. (A fish that's just killed is tough and chewy.) Also at the same time, the protein is breaking down into amino acids, giving umami, making it tastier.
Anyone who speaks ill about these artist are just jerks! 🤷🏾♀️
ringworms
The images and chef's words are informative, but the host though ... "cannot describe it" aside being "delicious". I thought hosts are supposed to describe things to audience who aren't there to understand better. If words could not come out immediately, could you add voice or letter descriptions on each sushi's image to show on the video? I am being constructive on how to make audience like me to understand better, not just whining.
I love sushi
I wish it was Rie instead of jasmine
😶
Uhh isint the point of sushi that its supposed to be raw or smoked
Sheesh
😍😘👍👌
I have a business impoert n export
...so it's not aged...it's marinated
Its not..
10 coment
I',m losing my "confidence'' me itni mehnat krti "Health care Tips" pr lekin koi chote you tuber ko support ni krta sb stars ko krte bs😭😭🙏🙏🏻
im not gonna eat it till cooked lol
I can't understand how people can eat raw and stale things...
I think fresh is better
First
Protip; its not
No sushi is the best kind
So cringe how she eats sushi...wow