Пікірлер

• 
  @bivekrana147621 күн бұрын

  Bad technique

• 
  @livenhfree27 күн бұрын

  Seriously? There are way, WAY faster ways to fillet a flounder/fluke. This is insane.

• 
  @richkretzschmar7170Ай бұрын

  Looks good but lets add salmon.

• 
  @supremennn3829Ай бұрын

  You specify how much vinegar, sugar, salt grrrrr useless

• 
  @wwland2 ай бұрын

  This is the most informative video I have found for the tomagoyaki.. Thank you!

• 
  @vaughnallenyachtsales9452 ай бұрын

  extra charge no problem. Amazing

• 
  @marcosvanleijden72862 ай бұрын

  Heel mooi uitgelegd,dankjewel

• 
  @C69hJc43 ай бұрын

  Seems like a thin flexible knife, like a western fillet knife, would work much better for this application. I wonder if they stick to this blade (Yanagiba?) for traditional reasons. The Japanese are probably the best in world with fish, so what do I know.

• 
  @user-lh7om1sg8o4 ай бұрын

  Beautiful I been watching & Rewatching this video for the last 8hr NICE

• 
  @user-lh7om1sg8o4 ай бұрын

  I can fix your sink for a slice of sushi if U ok with

• 
  @user-lh7om1sg8o4 ай бұрын

  Love it Keep it going

• 
  @kikiju804 ай бұрын

  Wow makisushi

• 
  @sumanbhujel3775 ай бұрын

  Wowo❤❤

• 
  @sinosoul5 ай бұрын

  I remember having temaki with the end closed by a strip of nori, YEARS AGO, during my first trip to Japan, and my mind blown. Thank you for this video!

• 
  @nuelemmanuel38426 ай бұрын

  volume so low

• 
  @blessedcheflim85796 ай бұрын

  Best Tamagoyaki video ! Tk u fr Spore.

• 
  @sushimansantosh6 ай бұрын

  Thank you for sharing this VDO 🤗 i am learning many things 🥰

• 
  @sumanbhujel3775 ай бұрын

  Wow❤❤

• 
  @anitatension51146 ай бұрын

  Very rough

• 
  @orangeorange97196 ай бұрын

  What type of knife does sensei use?

• 
  @familiaronaldocadena14387 ай бұрын

  Brazilian sushi rules!!!!!!

• 
  @Jackattak0ne7 ай бұрын

  Thank you! Very simple and easy to follow instructions.

• 
  @alliu65628 ай бұрын

  Logically, I know the trick to preventing yourself from cutting your fingers when cutting so closely, but it still makes me so anxious to watch every single time haha

• 
  @Artfulscience19 ай бұрын

  Carrot is far more difficult to perform katsuramuki on than daikon. Very good job

• 
  @darthlaurel9 ай бұрын

  Is second dashi made with both these bonito flakes and the old kombu?

• 
  @darthlaurel9 ай бұрын

  Very precise and helpful. Thank you.

• 
  @phounsoukrajasombat246510 ай бұрын

  Fast good beautiful ❤

• 
  @ronnyiwantochannel10 ай бұрын

  Are u open in usa?

• 
  @dogloverph50110 ай бұрын

  Is that tissue with water? Or tissue with oil?

• 
  @soulful134310 ай бұрын

  Baka!!!!

• 
  @judgetoogood103311 ай бұрын

  Could not see what you were doing.

• 
  @arturkarwanski11 ай бұрын

  Temaki

• 
  @chumpornluermsuk771611 ай бұрын

  Mi piace

• 
  @Ellood11 ай бұрын

  I have a hard time just cutting spam in the same width or length ,so for ppl like me who struggles with cutting, just use a vegetable peeler like the ones you use to peel carrots.

• 
  @henryjubeda76172 ай бұрын

  You should probably change your grip on the knife. Your index finger and thumb should be pinching the blade

• 
  @jeremytrujillo6130 Жыл бұрын

  I was wondering what size Usuba bocho is that in the video?

• 
  @awooo8960 Жыл бұрын

  thank u for explaining the grain 🙏 i was having a hard time finding a way to go cross grain

• 
  @beebeeice Жыл бұрын

  it's pain staking effort for a full head of cabbage XD

• 
  @yoomijun627 Жыл бұрын

  How long can you keep them in a fridge?

• 
  @Bruh-jw2ze Жыл бұрын

  YAYYYYYY AMAZING VIDEO 👌

• 
  @georgescala3469 Жыл бұрын

  Arigato gozaimasu !! Now I will never have to eat disheartening homemade Tonkatsu again !!

• 
  @shenzhenpingpong Жыл бұрын

  The skill displayed here is very impressive. I will attempt to copy.

• 
  @vgfcshows2490 Жыл бұрын

  Tu mamamañ

• 
  @user-yd8kq1lq1h Жыл бұрын

  This fish looks yellowtail to me

• 
  @user-yd8kq1lq1h Жыл бұрын

  What kind of fish is this?

• 
  @user-fr7ci6jb8c Жыл бұрын

  見ていて気持ちいい👍️清潔な感じもいい❗

• 
  @79pejeperro Жыл бұрын

  I thought the flat side of the knife had to be the bottom side when cutting. Now I understand why I thought I was cutting wrong or mistaken about which knives were right or left handers

• 
  @vinsantos3462 Жыл бұрын

  Thankyou for these helpful videos!!!!

• 
  @chilibonze Жыл бұрын

  When you apply the wasabi are u watering it down? I only see a liquid form.

• 
  @rubyliyunghing5676 Жыл бұрын

  Explanation very clear. Thank you 😊

• 
  @pareshprajapati7916 Жыл бұрын

  Thank you chef 🇮🇳🙏

• 
  @MelvynHayamoto Жыл бұрын

  You need to speak better english or find someone who can.