Sushi Kimura Singapore 2018-now Michelin 1 star By Chef-Owner Tomoo Kimura Website: www.sushikimur... Facebook: / sushi.kimura. . Instagram: / sushikimurasg Music by Yumi Torii ji...
Пікірлер: 9
@pierovalentino14 Жыл бұрын
Very good video chef, thank you for teaching us 😃. Please upload subtitles in Spanish 🙏😃
@UrSushiSenpai3 жыл бұрын
Very good video. Arigatogozaimasu
@fightinspirit Жыл бұрын
Excellent work, but I don't understand why you scale the fish and then remove the skin?
@jayfelix_ Жыл бұрын
You always want to remove the scales first (especially for raw consumption). It’s for sanitary purposes since the scales are a common place to find bacteria. You can’t remove the skin until the fillets are removed and you always want to try your best to avoid the scales touching the meat. Hope that helps!
@ugotagreenapple007Ай бұрын
to minimize the watering/ cleaning process
@fightinspiritАй бұрын
@@ugotagreenapple007 just forget about scaling and go ahead and remove the skin and scales together...
@chenwu34812 жыл бұрын
Hello Mister Kimura, can you please tell me what is the thin knife? i want to google it
@sushikimurasingapore93662 жыл бұрын
Japanese say “Gyutou”(牛刀),but also I’m using this knife since 25 years,so I adjust knife form by whetstone as well.
@chenwu34812 жыл бұрын
@@sushikimurasingapore9366 thx, your videos are really inspiring