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Tiệm “Sashimi” sẽ chính thức mở cửa đón khách ngay bây giờ 🔥 Download/Stream Official Audio: 🤍 Zing MP3: 🤍 Director: DINH HA UYEN THU Creative Director: HOANG MINH NGUYEN Music Producer & Composer: HUA KIM TUYEN MUSIC PRODUCTION Music Arranger: JASE Recorder: M’ACOUSTIC Mix & Master: MINH DAT NGUYEN PRODUCTION TEAM Director of Photography: DUY VK Assistant Director: NHI TRUONG Script Writers: BR. - HOANG MINH NGUYEN Project Manager: MAI HUYEN Producer: THUY VAN Line Producer: MINH ANH Produced by: GANGA STUDIOS - A DIVISION OF T PRODUCTION Camera Operator: DUY VK Focus Puller: VU TRAN Gaffer: NGUYEN QUOC TRUNG Camera Equipment: ARROW FLYCAM Lighting Equipment: CINELIGHT Production Designer: SANG SANG TEAM Artwork Design: HOANG MINH NGUYEN 3D Set Design: NGO HOANG NAM Post Production: GANGA STUDIOS - PIXELS GARDEN Editor: BR. Colorist - Post: DENNIS VO VFX by: GANGA STUDIOS CGI: FLOW STUDIOS VFX Artist: TIEN TUAN - THINH NGUYEN - HOA THANH - TRONG HIEU - DINH KHOA Online Artist: HOI MAP Post - Producer: CHERRY DEO - PHAN TAM Choreographer: LIT Dancer: BUOC NHAY - REMIX ONE CREW Makeup & Hair for Dancer: HIWON TEAM Makeup & Hair for Extra: TRIEU MINH NHU TEAM Stylist for Dancer: TRINH BAO THINH Photographer: JA HWI Behind The Scene: THINH NGUYEN - BINBEOBEO Casting Manager: NHAT MY Catering: LE LE TEAM Location Manager: MINH ANH GOM ENTERTAINMENT CREW Executive Producer: HUU ANH NGUYEN Head of Artist Strategy: TAI MINH NGUYEN Project Manager: NHU PHAN Makeup Artist: HIWON TEAM Hair Stylist: JIMIN YOUNG - TRUONG MINH HUNG - PHU GIA LY Stylist: KENSHJ Stylist Assistant: NGUYEN TRAN TRUNG Artist Assistant: DINH PHU THANH Fashion Designer: LÊ LONG - ĐẮC THẮNG - TRẦN XÍA - LÊ ĐỨC HIẾU - NGUYỄN ĐẠT Costume: LA LUNE Nail Artist: AYA HELENS NAIL Photographer: HAI NGUYEN Eng sub: DUONG DUA Korean sub: QUIN QUIN Japanese sub: BAO VY MARKETING & COMMUNICATIONS Marketing Agency: DOUBLE U Social Management: BRIAN - MIN - QUEENIE - MINDY - LINH VU PR Manager: MARIA NGUYEN Music Distribution: BELIEVE - ZING MP3 Media Partnership: VIETTEL MEDIA - TIKTOK - DIEN QUAN NETWORK - MAN ENTERTAINMENT - BLUE NETWORK - Mời anh mở cửa bước vào Cửa em thì không khóa đâu Giày anh để ngay ngắn này Ở trên phía này Em mời anh một ly matcha đầy. Phòng em thì hơi khó tìm Phải lên tầng 3 rẽ phải đến 3 lần Mời anh mở cửa bước vào Anh thấy thế nào? Order now I'll make you wow... Ở đây em có rất nhiều loại sushi Anh thích đồ nướng có thể gọi yaki Anh thích đồ hấp có thể gọi mushi Anh thích ăn tươi nuốt sống thì... Ở đây chúng em có sashimi Chúng em có sashimi Ở đây chúng em có sashimi So tươi so yummy Chúng em có sashimi Chúng em có sashimi Ở đây chúng em có sashimi Sashimi - Kimochi~ Đồ ăn phải ngon thì anh mới thèm Phải tươi thật tươi thì anh mới quay lại Cũng như tình yêu phải luôn giữ gìn Cho tươi và ngon cả ngày Thêm rượu Mơ là anh chết ngay... Phải cho anh biết có nhiều loại sushi Phải cho anh thấy có thể gọi yaki Phải cho anh nhớ có thể gọi mushi Nhưng để ăn tươi nuốt sống thì... おいしい これ食べてみて #ChiPu #Sashimi #ChiPu9_9 KEEP IN TOUCH at: Instagram: 🤍 Fanpage: 🤍 TikTok: 🤍 Twitter: 🤍 © 2022 GOM Entertainment
Check out the Full Stream source: ◆【MINECRAFT】helloo! 🐟 🌸 🤍 Talent: ●Gawr Gura 🤍 - ★Thumbnail Art: ● DDOLBANG (똘방) (🤍DDOLBANG11) 🤍 🤍 ● Lopeca (🤍LopecaRuby) 🤍 🤍 - Sashimi Twitter 🤍 - ◇DOVA-SYNDROME HP：🤍 #gawrgura #hololive #hololiveEnglish #holoMyth
Some serious Tuna Sashimi cutting in Osaka. A Japanese Street Food filmed at Kuromon Market - -
Iron Chef Morimoto is in the Munchies Test Kitchen to demystify how to prepare fresh fish for a variety of sushi and sashimi, with products like sardine, snapper, shrimp, different cuts of tuna, and more. Morimoto shares his expert methods for cleaning, cutting, and presenting sushi, plus techniques like curing sashimi with kombu and torching fish skin. Subscribe to Munchies here: 🤍 All Munchies videos release a full week early on our site: 🤍 Hungry? Sign up here for the MUNCHIES Recipes newsletter. 🤍 Check out 🤍 for more! Follow Munchies here: Facebook: 🤍 Twitter: 🤍 Tumblr: 🤍 Instagram: 🤍 Pinterest: 🤍 Foursquare: 🤍 More videos from the VICE network: 🤍
In this video I show you how you can make raw salmon sashimi using fresh farmed steelhead salmon from Costco. Check out the chef knife here: 🤍 Although there is always an inherent risk of food borne illness when consuming raw or undercooked fish, by following a couple of rules, you will become familiar with how to tell whether salmon is safe to eat or not. The salmon must be fresh, smell fresh, look fresh, and preferably be a farmed product. Farmed salmon are grown in controlled environments where it is unlikely that the fish will get parasites which can pass on to you when eating the fish. You should never eat raw salmon that is wild-caught, as it is more likely to have parasites. You should also never eat raw salmon that doesn't look fresh and that smells bad. #costco #sashimi #sushi #costcorecipes #salmon #recipes #cooking
🤍 membership join please~ Pohang is the name of an area adjacent to the beach located in the southeastern part of Korea. I eat a lot of fresh seafood from the sea. There are many markets for seafood. Jukdo Market is huge markets also count on my fingers in Korea. Songdo Raw Fish Center is a place that deals with state-run natural seafood. The conversation in the video is just a private chat aimed at relaxing the tension between the scenes, but there is nothing important. I hope you will feel comfortable by grooming food ingredients. #cuisine #cooking #dish
🤍 membership join please~ Pohang is the name of an area adjacent to the beach located in the southeastern part of Korea. I eat a lot of fresh seafood from the sea. There are many markets for seafood. Jukdo Market is huge markets also count on my fingers in Korea. Songdo Raw Fish Center is a place that deals with state-run natural seafood. The conversation in the video is just a private chat aimed at relaxing the tension between the scenes, but there is nothing important. I hope you will feel comfortable by grooming food ingredients. #cuisine #cooking #dish
Music video by Pinguini Tattici Nucleari performing Sashimi. (C) 2019 Sony Music Entertainment Italy S.p.A. 🤍
Subscribe here: 🤍 Cooking with Volk | Fishing for AMAZING Fresh Sashimi Check in while we have fun catching and preparing fresh sashimi right here in Australia. We catch live bait to further catch bonito and some kingfish right to help fuel me for a trainings session, well until the seagulls. Cooking with Volk is a series where we breakdown some of the champs favorite recipes and bring you easy to make Australian/Macedonian cuisines. Shot by lukechaplin.io Edited by 🤍JeffSainlarVisuals #alexandervolkanovski #cookingwithvolk #howtocookseafood #seafood #fish #ufc #howtocook #chef
🤍 membership join please~ Pohang is the name of an area adjacent to the beach located in the southeastern part of Korea. I eat a lot of fresh seafood from the sea. There are many markets for seafood. Jukdo Market is huge markets also count on my fingers in Korea. Songdo Raw Fish Center is a place that deals with state-run natural seafood. The conversation in the video is just a private chat aimed at relaxing the tension between the scenes, but there is nothing important. I hope you will feel comfortable by grooming food ingredients. #cuisine #cooking #dish
Florida Department of Hotel and Restaurant Division for Parasite Destruction: 🤍 Music we use...try it for free: 🤍 To buy the products I use in my videos, check out my Amazon Store; the price to you is the same, but I will earn a very small commission. 🤍 What Types Of Salmon Can You Eat Raw Without Freezing from Master Sushi Chef Hiroyuki Terada Subscribe: 🤍 Watch more: (popular video/playlist) Follow Hiroyuki Terada: Facebook: 🤍 Instagram: 🤍 Twitter: 🤍 Second Channel: 🤍 Cameraman Channel: 🤍 Watch More Hiroyuki Terada: Recent Uploads: 🤍 Popular Videos: 🤍 Extreme Series: 🤍 Low Difficulty Recipes: 🤍 Support our Patreon page to see exclusive content not seen on YouTube, videos that will make you a better sushi chef, and recipes that will dazzle your tastebuds...Master Sushi Chef Hiroyuki Terada shares his utmost intimate knowledge with you. 🤍 As always, we wish to thank all of our fans for spending time here with us on YouTube. We're all humbled and grateful for all of you and for all the sweet, kind and spirited comments. See you in the next episode... Send fan mail and products to be reviewed to: Hiroyuki Terada 6815 Biscayne Blvd, Suite 103-451 Miami, FL 33138 New videos every Sunday and Wednesday! Business Inquiries: diariesofamastersushichef🤍gmail.com - About Master Sushi Chef Hiroyuki Terada: Master Sushi Chef Hiroyuki Terada is one of the top Japanese Chefs in the entire world and the most popular Japanese chef on YouTube. At age 10, Terada learned the basics of sushi from his father and then went on to attend RKC Chef's School in Kochi, Japan from 1987-1989. He soon earned a nickname for his fast knife, attention to detail, divine presentation and ability to create new dishes and accents based on traditional Japanese cuisine. After graduating RKC Chef School, he was called to serve under Master Chef Kondo at Yuzuan restaurant in Kochi, Japan from 1989-1992. Mr. Kondo is the master of Kansai style cooking, considered to be the high-end of Japanese cuisine. Terada earned the title Master Sushi Chef by becoming the standing head sushi chef & can serve Fugu (Japan Licensed) to the public. - Chef Hiroyuki Terada is using the Minonokuni Matsu-1573 210mm Yanagi. Super Blue Steel. Can also be used for breaking down whole fish and chickens. But normally for slicing, sashimi, vegetables, meat etc.. This is Chef Hiro's custom specked knife. For more information on these knives, contact David Holly at david🤍knifemerchant.com or visit knifemerchant.com Let us know how you enjoy your Minonokuni. Knife Merchant 7887 Dunbrook Road Suite H San Diego, CA 92126 800-714-8226 🤍knifemerchant.com
Salmon Cutting Skills 鮭魚切割技能 - How to Cut a Salmon for Sashimi *位置資訊* Google Map: 🤍 鵝房宮 鵝肉生魚片日本料理
Provided to YouTube by Epic/Malik Montana Sashimi Freestyle · Malik Montana · Kazior Adwokat Diabla ℗ 2023 GM2L / Epic Records Germany distributed by Sony Music Entertainment Released on: 2023-03-10 Associated Performer: Malik Montana, Kazior Composer, Producer: FRNKIE Auto-generated by YouTube.
연 매출 20억, 역대급 대왕 문어 손질, 참치회, 연어회, 생선회 달인, Amazing Sashimi Master in Korea, Giant Octopus, Tuna, Salmon * Amazing Seafood Sashimi in Korea, Giant Octopus, Tuna, Salmon, Sea bream, Fish Fillet Skills * 영상이 재미 있으셨다면 구독과 좋아요 부탁드려요~! * Tasty Travel 구독 : 🤍 * 상호 : 쿠마데 / Kumade Izakaya * Location – 🤍 * 위치 : 경기 부천시 중동로254번길 61 * Price : 사시미 모리아와세 (모듬 사시미 정식) 38000원, Assorted seafood sashimi (さしみ もりあわせ) USD $29 * Amazing Seafood Sashimi Master in Korea | Amazing Seafood Sashimi Master in Korea, Giant Octopus, Tuna, Salmon, Sea bream, Fish Fillet Skills, Korean street food #쿠마데 #문어 #참치
Zrobiliśmy klipon, który wypierdala z butów i zmiata z planszy. Po ponad 40 godzinach spędzonych na planie Mazurek już wypadał z kapci, a Komil to miał czasem już problem z przyjmowaniem informacji. Ludzie na planie też dali z siebie 420%. Następcy "pacjenta zero" wykruszali nam się z planu z dnia na dzień, sami też się kręciliśmy jak szczeciński paprykarz. Jaświn półprzytomny woził nas po Wwa. Zwała. Oglądajcie. Możemy w końcu powiedzieć, że muzycznie ruszyliśmy z kopyta. Komil & Friends zaczyna działać i chociaż jesteśmy na samym początku swojej drogi, to w końcu nasze działania "mają ręce i nogi". Długa była do tego droga, ale nauczeni na błędach mamy już jakiś bagaż doświadczeń. Ten klip jest dziełem ogromu naszej pracy i czekaliśmy, aż będziemy mogli się nim podzielić. Wkrótce słyszymy się ponownie. Komil na IG: 🤍 Komil & Friends na IG: 🤍 Michał Mazurek na IG: 🤍 Director: Michał Mazurek Director of photography: Janek Korczak Edit & VFX: Michał Mazurek Edit Assistant: Damian Zajkowski Master of light: Hubert Janicki Light assistants: Maciek Kaszański, Igor Rafalski Colorist: Piotr Putko Focus Puller: Adam Nurek 1st AC: Igor Rafalski Sounds: Foux, Miłek Smyl Make up: Pamela Rządca Backstage: Zuzanna Mazurek, Piotr Mazurek, Tomek Wasiak Driver & Support: Amadeusz Jaświn, Agnieszka Walawska, Aleks Kaczmarek, Olek Wachnicki Main Cast: Roman Mirlas, Filip Tran, Komil Khamidov Cast: Myong Ki, Andrzej Maruszczak, Nam Nguyen, Tomek Nguyen, Barbara Mazurek, Piotr Mazurek, Irina Mazurek-Novikova, Małgorzata Bębnik, Daniel Kita, Krystian Mantycki, Aleks Biernacki, Oskar Thomas, 🤍shawty_sk, Szymon Reich, Paweł Kwaśniak, Piotr Wysocki, Tomek Wasiak, Damian Zajkowski Special thanks to: Darlings Night Club, Katmandu, Bartosz Korycki, Rafał Wasiak, aktorzy w klubie, Kuba Wachnicki Pre-save Sashimi na streamingach (premiera jutro): 🤍 Tytuł: Sashimi Artysta: Komil Tekst: Komil Muzyka: Lezter Mix/mastering: Foux
Amazing skill！500 Pound Giant bluefin tuna cutting Master, Luxurious sashimi/驚人的技巧！巨大黑鮪魚切割大師, 鮪魚金三角 👉 🤍 Hi, there! I'm Cate 😊 If you enjoy this video, please leave a like and subscribe to see more videos. Please feel free to leave any comments or questions below. Thank you! Location information 🤍 Bluefin Tuna Sashimi $5.17 USD Nigiri sushi $8.6 USD Sashimi bowl $10.34 USD #giant_bluefin_tuna #giant_bluefin_tunacutting #tuna_cutting_skills #bluefin_tuna #bluefin_tuna_cutting_master #master #cutting_show #黑鮪魚切割技能 #黑鮪魚 #巨大黑鮪魚 #東港黑鮪魚 #黑鮪魚切割 #切割大師
🤍 membership join please~ Pohang is the name of an area adjacent to the beach located in the southeastern part of Korea. I eat a lot of fresh seafood from the sea. There are many markets for seafood. Jukdo Market is huge markets also count on my fingers in Korea. Songdo Raw Fish Center is a place that deals with state-run natural seafood. The conversation in the video is just a private chat aimed at relaxing the tension between the scenes, but there is nothing important. I hope you will feel comfortable by grooming food ingredients. #cuisine #cooking #dish
#sashimi #freshfish #japanesefood #foodandbeverage
🤍 membership join please~ Pohang is the name of an area adjacent to the beach located in the southeastern part of Korea. I eat a lot of fresh seafood from the sea. There are many markets for seafood. Jukdo Market is huge markets also count on my fingers in Korea. Songdo Raw Fish Center is a place that deals with state-run natural seafood. The conversation in the video is just a private chat aimed at relaxing the tension between the scenes, but there is nothing important. I hope you will feel comfortable by grooming food ingredients. #cuisine #cooking #dish
Check out the Full Stream source: ◆【MINECRAFT】helloo! 🐟 🌸 🤍 Talent: ●Gawr Gura 🤍 - ★Thumbnail Art: ● 米莉Millie (🤍Millie30778571) 🤍 🤍 ● Jan Azuren (🤍JanAzuren09) 🤍 🤍 - Sashimi Twitter 🤍 - ◇DOVA-SYNDROME HP：🤍 #gawrgura #hololive #hololiveEnglish #holoMyth
Assorted Seafood Sashimi 50,000 KRW (USD 44.1) Noryangjin Fisheries Wholesale Market Korean Street Food / Noryangjin-Dong, Seoul Korea
🎥JAPANESE BAR FOOD AND SECRET SALARYMEN NIGHTLIFE! » 🤍 🇯🇵GO ON YOUR OWN FOOD TOUR WITH NINJA FOOD TOUR! » 🤍 💗SUPPORT OUR MISSION » 🤍 🛵Learn more about Onetrip’s Vietnam tours » 🤍 - - - - - - - - - - - - - - - - - » THE SEAFOOD 1. DOMANNAKA: Mackerel Sashimi + Uni (Sea Urchin) + Dancing Tiger Shrimp ADDRESS: 101-0025 Tokyo, Chiyoda, Kanda Sakumacho 3-37-4 OPEN: 4PM - 12AM 🦐 Domannaka is based in Hokkaido, Tokyo, with 6 locations across the city. They are known for their unique dishes, primarily seafood served while it is still alive. They offer delicacies such as squid, mackerel and trevally. We tried their living mackerel sashimi, uni (sea urchin) and dancing tiger shrimp. 💸PRICE: Mackerel (saba) 8.59 USD/6,980 JPY for whole fish | Uni (sea urchin) USD/2,500 JPY per plate (13-20 sea urchins) | Tiger Shrimp (odorigui) USD/890 JPY per shrimp 2. TAKAMARU FRESH FISH STORE: Oyster + Ankimo (Monkfish Liver) + Anko Nabe (Monkfish Hotpot) + Deep Fried Monkfish ADDRESS: 950-1 Oshimata | Seven Park Ario KAshiwa 1F, Kashiwa 277-0922, Chiba Prefecture OPEN: 11AM - 9PM 🐟Takamaru Fresh Fish Store serves some of Tokyo’s finest fish delicacies. Among their delicacies is monkfish, a very rare fish that is hard to find in Tokyo, even in big fish markets. Monkfish liver (ankimo) is typically considered the tastiest part of the fish and was even listed on CNN’s 2011 list of the World’s 50 Most Delicious Foods. We were fortunate enough to get a taste of this dish, which is not a typical menu item at Takamaru Fresh Fish Store. Monkfish hotpot is a bit more common than monkfish liver, frequently eaten during the winter months in Japan. - - - - - - - - - - - - - - - - - 💬COME SAY HI: INSTAGRAM » 🤍 FACEBOOK » 🤍 💗SUPPORT OUR MISSION: Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » 🤍 🥒ABOUT BEFRS: Hey, I’m Sonny! I’m from the US but currently call Vietnam home. I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. People either enjoyed my undeniable charm or enjoyed watching me eat things like coconut worms, and thus Best Ever Food Review Show came to be. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer. If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture. Don’t forget to subscribe to Best Ever Food Review Show, so we can connect through food and travel and become Bestys! - - - - - - - - - - - - - - - - - 🎬CREDITS: DIRECTOR OF PHOTOGRAPHY » Bret Hamilton CAMERA OPERATOR » Nguyễn Tân Khải VIDEO EDITOR » Dương Quốc Huy COLOR & MASTER » Dương Quốc Huy PRODUCER » Huỳnh Hà My For business inquiries, please email: team.befrs🤍gmail.com
This is the simple way to cut salmon for sushi & Sashimi In this video tutorial Sushi Man Santosh shows 5 different ways to slice salmon for sushi and Sashimi with professional way. Also SMS showing how to handle it and at last you can see decoration ideas with bamboo sasagiri and cucumber fan decoration. Hope you will enjoy with this video 😊 time index; 0:00 – Intro 0:33 - Breakdown salmon file in 3 part 1:56 – Sogui - Zukuri Technique 2:44 – Usu-Zukuri Technique 4:33 – Hira-Zukuri Technique 5:12 – Hiri-Zukuri Technique 5:45 – How to Handle Sashimi 5:58 – Sashimi Cutting From Belly Part 8:04 – Sushi decoration idea/ Sashimi platting 8:34 – Conclusion Thanks for watching, please fell free to ask any question you may have See you one next video, Have good day 😊 ...........keep loving 😊 ............ ..............Related videos................ How to cut tuna for sushi & Sashimi : 🤍 Easy sushi Sauce Recipe II Spicy Mayo Recipe : 🤍 How to Make Simple Sushi at home : 🤍 How to cut salmon for sushi : 🤍 ......................................... Social Media Instagram: 🤍 Facebook: 🤍 TikTok: 🤍 For official contact: SANTOSHSUSHIMAN🤍GMAIL.COM
Esta es una lección gratuita del curso Cocina Japonesa: Las Claves del Sushi y el Sashimi de Scoolinary, impartido por Hideki Matsuhisa. En el curso online aprenderás todo sobre la importancia de los cuchillos y diferentes técnicas de corte según diferentes pescados como el salmón, el jurel, el atún o el calamar. Para cada tipo de pescado (pescado grande, pescado pequeño, cefalopódo,..), aprenderás como limpiarlo, conservarlo y luego cortarlo de distintas maneras para los distintos platos, así como sacarle máximo provecho de la pieza. Aprenderás a identificar y dominar todos los elementos que influyen para conseguir un arroz de sushi perfecto así como aprender a hacer tu propio vinagre de arroz. Realizarás espectaculares elaboraciones japonesas de sashimi, nigiri y maki (tekkamaki, uramaki y temaki) con diferentes pescados y con la mayor calidad posible en el resultado. También profundizarás en la importancia sobre tipos y usos de soja y su conservación, así como todo lo que hay que saber sobre ingredientes como el wasabi y el jengibre. Si te ha gustado esta lección gratuita, puedes ver muchas más en el Curso Cocina Japonesa: Las Claves del Sushi y el Sashimi de Hideki Matsuhisa. Puedes ver toda la información de este curso aquí: 🤍 Si quieres más información, visítanos en Scoolinary, la Escuela de Formación Online para el Sector de la Hostelería: 🤍 Descubre también nuestro modelo de suscripción y accede a TODOS los cursos de Scoolinary: 🤍
Sashimi é fácil de fazer tendo uma boa faca e um bom peixe. Neste vídeo eu ensino a fazer sashimi de salmão partindo de um filé de 1,6 kg. Você vai aprender como cortar, limpar e deixar o lombo pronto pra fatiar. Este meu método é super higiênico, prático e aproveita o salmão ao máximo. 🍣 Que tal fazer sushis em casa? 🍣 Conheça o Curso Online de Sushi com a Fê: 👉 🤍 Veja a versão escrita desse vídeo: 🤍 A faca que eu uso pra separar as partes é uma faca do chef, da marca Miura, de aço damasco. Pra fatiar o salmão eu uso a faca pra sashimi e sushi, chamada yanagi-ba. Também é Miura, mas de aço inoxidável. É de lâmina longa e estreita, e tem a geometria ergonômica. Não deixe de ver o vídeo sobre faca yanagi: 🤍 As duas facas você pode adquirir pelo site 🤍. A pastinha de wasabi (raiz forte) que eu usei pra fazer a folhinha, nada mais é do que wasabi em pó misturado com água. Também tem na internet, no site 🤍 O gengibre em conserva tem receita no canal: 🤍 Instagram: 🤍sushicomafe Obrigada por assistir! :) #sashimi #sashimisalmão #comofazersashimi
Special skill！Giant King Crab cutting Master, Luxurious sashimi, Crab fried rice/巨大帝王蟹切割大師,奢華蟹腳,蟹膏炒飯 👉 🤍 Hi, there! I'm Cate 😊 If you enjoy this video, please leave a like and subscribe to see more videos. Please feel free to leave any comments or questions below. Thank you! King Crab $300 USD #giant_king_crab #king_crab #giant_crab #cutting_show #fish_cutting #seafood #master #帝王蟹 #巨大帝王蟹 #鱈場蟹 #切割技能 #切割大師
월 매출 6000만원, 12kg 대방어 회뜨기, 푸짐한 대방어회, Amazing Sashimi master, Yellowtail Sashimi, Giant fish Fillet * Amazing Sashimi master, 12kg Yellowtail Sashimi, Japanese amberjack Fillet, Korean street food * 영상이 재미 있으셨다면 구독과 좋아요 부탁드려요~! * Tasty Travel 구독 : 🤍 * 상호 : 해심 당산본점 / Haesim Fish sashimi restaurant * Location – 🤍 * 위치 : 서울 영등포구 당산로36길 1-2 * Price – 12kg 방어회 (大) 150000원, Giant Japanese amberjack, Yellowtail Sashimi $120 * Yellowtail Sashimi master, Seoul Korea | Amazing Sashimi master, 12kg Yellowtail Sashimi, Japanese amberjack Fillet, Korean street food #대방어 #대방어회 #Sashimi #Sushi #Fillet #생선회
No vídeo de hoje o Chef Tavets vai trazer 3 tipos diferentes de Sashimi de Salmão: Tradicional, Selado e o Cítrico. 0:00 Introdução 0:31 O Nabo: descascar e ralar 1:56 Lavando o Nabo 2:31 O Salmão 4:10 Selando o Salmão 4:37 Empratamento 5:34 Finalizando os Sashimi 6:52 Agradecimento Segue lá no insta: 🤍 EQUIPE - Direção geral: 🤍cheftavets Produção executiva: 🤍fialhonando Roteiro: 🤍cheftavets e 🤍dilonhenrique Captação: 🤍lucas_taferna Edição: 🤍lucas_taferna Estratégia digital: 🤍dilonhenrique
En este video se muestra la técnica para cortar sashimi. Los 4 cortes japoneses más comunes: Hira Zukuri: corte perpendicular de hasta 1 cm de grosor. Hiki Zukuri: Corte perpendicular igual al hika zukuri pero hasta 2 cm de grosor. Usu Zukuri: Corte delgado inclinando el cuchillo a 45grados. Sogi Zukuri: Corte diagonal parecido al usu zukuri hasta 2 cm de grosor.
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