Your videos are always wonderful Ryusei! I share with my friends. I hope your day goes wonderfully!
@kyodokan.japanese.cuisine
3 ай бұрын
Thank you for eat and sharing! I’m very glad. I wish too. Have a nice day!!
@zumpoof
3 ай бұрын
Thank you for posting. I’ve only been making western sea bream dishes. I’m looking forward to trying your recipe.
@kyodokan.japanese.cuisine
3 ай бұрын
Thank you for watching! Western sea bream dishes are great. I love them! Yes, please try them. I hope you enjoy them.
@lucaschwerdtner1260
3 ай бұрын
Looking forward to watching the video rn. Will definitely be great!
@kyodokan.japanese.cuisine
3 ай бұрын
Thank you for comment again. I hope you enjoy it! By the way, do you like Japanese comics? I like “kuroko's basketball" too!!
@cmarnold78
3 ай бұрын
Thanks! My dad at home in New Zealand catches fresh snapper every couple of days. I will send these recipes to him.
@kyodokan.japanese.cuisine
3 ай бұрын
You’re welcome! That’s sounds great!! I’m very happy that you share my video. I hope he will enjoy it. Thank you very much!!
@bbqboy175
Ай бұрын
Your videos are so informative and beautiful to watch. You inspire me to try more Japanese cooking techniques. Thank you so much Ryusei 👏
@kyodokan.japanese.cuisine
Ай бұрын
Thank you very much! I’m very happy you said that. I hope you will enjoy Japanese cooking!
@zlazypandaz
3 ай бұрын
Thank for making these videos! They’re very informative and thorough.
@kyodokan.japanese.cuisine
3 ай бұрын
Thank you for watching. I’m happy my videos are informative for you!
@Max-dm8ee
3 ай бұрын
as always an amazing and super interesting Video Ryusei-San!
@kyodokan.japanese.cuisine
3 ай бұрын
Thank you for watching always! Have a good day!!
@Ieatlikeabird-mh7tz
3 ай бұрын
Very professional Ryusei,you have so many different kinds of knives,cutting the fish is a form of art itself.Sea bream is a beautiful fish I was told. I have made fish soup before,I am going to try all these dishes for sure (maybe not the sashimi,no confidence). Using kombu to enrich the fish stock makes a lot of sense.When we were small,we used to fight for the fish eggs!!!!
@kyodokan.japanese.cuisine
3 ай бұрын
Thank you for watching. Yes, I have several knifes and use them. Yes, it’s really beautiful. Sounds good. Please try them! I think Nitsuke is easy to make make. You can add spinach instead of burdock too. When you add it, I recommend to add it at last. Haha, fish eggs are very small portions. We love them too. In my family, “Ikura” is very popular. Thank you for telling your story!!
@johnNJ4024
3 ай бұрын
Konichiwa Ryusei-san! The different cooking techniques all with one fish is a very nice demonstration to make multiple recipes. I will definitely have to try them the next time I buy a whole fish, but not the sashimi because I can only get frozen fish that is not sushi grade. I love watching your videos! Domo arigato gozaimashita!
@kyodokan.japanese.cuisine
3 ай бұрын
Thanks for your wonderful comment which really encourage me!! Yes, please try them. I’m happy you said that. Arigato gozaimasu!!
@dgitpadre
3 ай бұрын
Here in San Francisco, we can purchase fresh Tai from New Zealand. This is a very helpful video on how to cook the fish to its fullest potential. Next time I buy a Tai, I will use some of the techniques you showed in the video. Thank you!
@kyodokan.japanese.cuisine
3 ай бұрын
Thank you for watching and telling information from San Francisco. I’m very glad that these techniques will be useful for you. I hope you’ll enjoy them. Thanks too!!
@AiraXue
3 ай бұрын
I really really enjoy your video, Ryusei-san! I am hoping to take a trip to Japan in November since I've been fascinated with Japanese culture and food since I was a teenager (I was born in Canada but now live in the states). Your videos are wonderful because not only does everything you cook look delicious but I love your explanations of japanese culture that you include! So thank you. I am am avid fan of your channel and will look forward to more videos
@kyodokan.japanese.cuisine
3 ай бұрын
Thank you for watching. I’m very glad you said that. I hope you will enjoy your trip. In the future, I wish to go to Canada and states too. Yes, I keep making the videos!! Thank you!
@Vsor
3 ай бұрын
What does pouring the water on the fillet do, make the skin firmer?
@kyodokan.japanese.cuisine
3 ай бұрын
We can’t eat sea bream skin in raw. So we pour it to heat the only skin. In Japan,this technique is called “Yubiki”. Thank you for watching!
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