A sushi chef shows how to cut out different parts of tuna: setoro, chiaigishi, kawagishi, hagashi and jabara, while explaining the characteristics of each part.
[Source of Image Used in the Video]
Maruko Suisan Inc.
www.maruko-fish.co.jp/tuna-bui...
(*We are officially permitted to use the image)
[Related Video]
■How to Make Tuna Sashimi Using Fatty Meat around Collar Bone (Kamatoro)
• 大トロよりも旨いという方も?破壊力抜群/幻の...
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■Contents
0:00 How to cut out different parts of tuna
0:12 Opening
0:43 ★Meat of tuna's back
0:59 How to remove chiai (dark-colored flesh) from tuna's back
1:57 Cutting out akami (lean tuna) from tuna's back
2:43 Cutting out chutoro (fatty tuna) from tuna's back
3:43 (1) Cutting out setoro/sankaku
5:02 (2) Cutting out chiaigishi
6:12 ★Meat of tuna's stomach
6:45 How to remove chiai from tuna's stomach
7:00 Parts of tuna and how they are called
7:32 Prices for different parts of tuna
8:23 How to remove ribs and peritoneum
9:10 Cutting out akami from tuna's stomach
9:52 Cutting out chiaigishi from tuna's stomach
10:38 Relationship between tuna's color and air
11:08 (3) Cutting out kawagishi
13:35 (4) Cutting out jabara (sunazuri/otoro)
14:38 (5) Cutting out hagashi
18:14 Summary
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[Recommended Seasonings by Watari]
■Chidorisu 1.8 L
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Rice vinegar with refreshing flavor
■Mitsuban Yamabuki 900 ml
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Red vinegar with rich flavor
■Sanshu Mikawa Mirin 700 ml
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Aromatic mirin (sweet sake) made from sticky rice
■Inoue Koshiki Joyu 900 ml
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Soy sauce with strong flavor
■Amabito-no-moshio 100 g
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Salt with seaweed flavor
[Recommended Kitchen Utensils by Watari]
If you would like more details, feel free to DM me on Line (link below).
■Knife (by Suisin)
ginzawatari.suisin-shop.com/ec/
The knife I actually use
■Chopping board (by Miyoshino Kitchen)
ginzawatarim.theshop.jp/
The chopping board I actually use
■Dishes
ginzawatari.thebase.in/
The dishes I actually use
■Chopsticks for Dishing-up
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■Fish Scaler
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■Fish Bone Tweezer
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[Watari's Sushi Restaurant]
I have opened my own sushi restaurant "Sushi Watari" in Shibuya, Tokyo, on October 1, 2020.
I’m going to try to meet every possible need of my customers with services such as delivery and catering in addition to serving at the restaurant. I only take reservations (only for a private room) at the moment, so feel free to contact me if you are interested.
(1) Restaurant
*Courses only *Reservation required
*Only private room available (7 counter seats)
■Lunch (1 pm - 5 pm)
Seasonal sushi and appetizer course: From JPY 10,000
■Dinner (5 pm - 10 pm)
Seasonal fish course with drink: From JPY 20,000
(2) Delivery
■Standard sushi platter (12 kinds, 24 pieces): JPY 16,000
■Deluxe sushi platter (12 kinds, 24 pieces): JPY 20,000
*Delivery fee: Not included
(3) Catering
■Appetizer and sushi course: JPY 10,000 per serving
*Minimum order: 4 servings
*Travel fee: Not included
Please DM me on Line (link in the “About” section of my channel) if you want to make a reservation or have any questions. (If you don’t use Line, you can also contact me via Twitter or Instagram.)
■Address
1F Seiko Bldg., 1-6-4, Shibuya, Shibuya-ku, Tokyo, Japan
■Watari’s Line link
line.me/R/ti/p/%40182vttln
(To make a reservation, send me your name, date and time, and the number of people.)
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