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A sushi chef shows how to fillet kohada (gizzard shad) and make easy nibbles with it.
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■Chidorisu 1.8 L
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Rice vinegar with refreshing flavor
■Mitsuban Yamabuki 900 ml
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■Contents
0:00 How to fillet kohada and make nibbles
0:12 Summary and purpose of this video
0:58 How to scale kohada
1:24 How to cut kohada’s stomach
2:40 Names for gizzard shad in Japan
3:45 ★How to fillet kohada with harabiraki technique
4:19 Tips on harabiraki
4:41 How to remove backbone and ribs
6:25 Tips on removing ribs
7:25 Where kohada is mainly caught
7:55 ★How to cure kohada
8:00 How to salt kohada and soak it in vinegar
10:35 How to check how much kohada has soaked vinegar
11:27 How to wash kohada with vinegar
12:18 How to soak kohada in vinegar
13:55 What to do after taking out kohada from vinegar
14:54 ★How to eat kohada
15:07 Condiments for kohada
18:18 Finished nibbles with kohada
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#restaurantopenedoctober2020 #bookonlineapp #kohada #gizzardshad #edomaesushi
[Recommended Seasonings by Watari]
■Chidorisu 1.8 L
amzn.to/2GbzKSu
Rice vinegar with refreshing flavor
■Mitsuban Yamabuki 900 ml
amzn.to/3igyY3B
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.)