How to age Kohada (Gizzard Shad) by Michelin Star Sushi Chef, traditional Edo-Mae Style technique

Sushi Kimura Singapore
2018-now Michelin 1 star
By Chef-Owner Tomoo Kimura
Website: www.sushikimur...
Facebook: / sushi.kimura. .
Instagram: / sushikimurasg
Ending music by Yumi Torii
ji...

[@rickyay26]

Love Kohada.

[@Leito5able]

Chef Tomo, why does the process needs to be salted to sweat (take out the water) and then washed back into the ice water? And Is it the filtered water (drinkable water)?

[@jeemoon1626]

What do you look for when you purchase the sushi vinegar? How do you know the vinegar is top quality?