Is summer , time to eat Ayu😊😋😋P.S: any unagi dish??😀😀😀
@ayabe_yuzuki4 жыл бұрын
Ayu = Sweetfish. It ’s a fragrant fish.
@john.s1114 жыл бұрын
@@ayabe_yuzuki 2:20 Is it call Ayu Kamameshi? correct me if I am wrong😊I just guessing and wanna ask, the Chef put in the whole Ayu is for the smell and the juice from the fish ? I saw someone took out the bone but maybe there will still left some small bone in the rice. I am thinking and imagining what if we fillet and debone the Ayu, the fillet and innards cook with the rice, after cook take out the innards add Sake, Mirin, Shoyu make something like awabi kimo sauce. The fish head together with back bone and chest bone deep fried it or charcoal grill it become cracker. Can I do like that or it is a must or traditional the rice must put in whole Ayu fish? Thank you for reading it and sorry for any inconvenience