Sushi Chef Answers Sushi Questions From Twitter | Tech Support | WIRED
Sushi chef and owner of New York's Nami Nori, Taka Sakaeda, answers the internet's burning questions about sushi. Is there such thing as too much wasabi? When was avocado introduced to sushi? How do sushi chefs cut rolls so perfectly neat and clean?
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You can tell he's serious about his craft, but not obnoxious about it. The best you can hope for
Well said
Wonderful description, friend; couldn't put it better if I tried.
probably works at schitty wok
Karewa, yasashikokorodesune
@@tommybards3489 I’m
Hes really respectful of people enjoying sushi differently. Class act.
who gives a fook?
It is
Japanese are respectful people. Unlike Americans who are just crass.
^Spammers everywhere nowadays.
good sight to see in an industry that is filled with unproductive elitism.
That fact about fugu really made me rethink life. I didn't know they could be farmed so they can never make poison..
Didn't know as well, but that's is really not intuitive and I bet there has been a lot of research on that.
Me neither but it makes sense how he explained it
now i want to try the farm raised one
I thought the allure was because all Fugu is poisonous so it takes skill to obtain any meat safely😂😂😂😂
Same for several animals. Poison arrow frogs also aren't poisonous in captivity and flamingos aren't pink when they don't eat shrimp.
Ever noticed how true experts can talk so openly, fluidly and (normally) without bias on their topic of expertise? It's probably one of the reasons it's so good to listen to people like Taka.
Don't get the idea that speaking skills and being an expert in a field are related at all. Note that not all professors are very good at teaching. It's not because they're not experts. It's because teaching is a completely separate skill that requires its own learning and practice.
Nobody speaks without bias.
i was taught if you cant explain your job to a 5 year old, you dont know your own job
what I noticed is how you try to sound observant by pointing something you're emotionally invested on like the speech pattern of someone who's psychosocially receptive of the current cultural gods of his society and then attributing it to the qualities of "true experts".
I like that he is respectful of the way people eat sushi, including those who don't eat it 'the proper way'.
After 8 long years of battling with insecurities, low self-esteem, with constant fear of the knowledge I could infect someone with HSV 1&2 was a nightmare to me. I'm so glad/grateful that I am over Herpes and its stigma! All thanks to Dr. Aloha kzhead.info/tools/_YFEEZEr1BxGkNg1d4vqww.html ❤️🙏🏻
I always use my fingers. Obviously hands must be clean. But no utensils in any form needed.
Eat it the way you like. But he’s not wrong, if you go to a serious and probably expensive restaurant try not to pour ketchup on you porterhouse steak and don’t drown your sushi in soy sauce. (I love wasabi and soy myself but definitely don’t act like a barbarian the rare times I go to a high end place).
@@john-paulsilke893 Soy sauce and wasabi shouldn't be mixed together.
@@jimklemens5018 this sushi chef literally did just that
I love how positive this guy is. Never says a bad word about anyone. Made me feel like I'm not stupid even when he's dispelling my wildly inaccurate preconceptions.
After 8 long years of battling with insecurities, low self-esteem, with constant fear of the knowledge I could infect someone with HSV 1&2 was a nightmare to me. I'm so glad/grateful that I am over Herpes and its stigma! All thanks to Dr. Aloha kzhead.info/tools/_YFEEZEr1BxGkNg1d4vqww.html ❤️🙏🏻
He makes high end street food for a living. He’s basically selling hotdogs and French fries. However a chef can make either of those dishes into an amazing delight suitable to be served at a $1,000 a plate restaurant. I love sushi, it’s so high end but also cheap street fair and both are very different but also delicious.
Your preconceptions are always accurate. There's nothing wrong with that.
@@Tony_Baloney_69420 right but some people love to be condescending and all "wow I can't believe you would think something so stupid" And even if not to that extreme, there are better and worse ways to give people new information without making them feel "stupid."
@@john-paulsilke893 that’s kinda wrong though, considering how high grade the ingredients are, how much care they need to not make you sick and taste good. I mean Yhea you can get gas station sushi like you can get gas station curry, but isn’t that kinda sushi always risky and barely remotely as good? So yes I wouldn’t call it street food or compare it to hot dogs or French fries. You just say that because it’s small.
So glad he touched on the fact that cream cheese and mayo help sushi reach a wider audience. Yeah, it's not traditional, but it is tasty, and it does help warm up Westerners to Japanese cuisine. Not everything has to be traditional to be good anyway, and breaking old school boundaries of what sushi can and cannot be gives chefs so much more room to be creative at their jobs and is in fact the reason there are so many different varieties of sushi today.
Exactly! Sushi is like a painting. It’s food art.
@@antispaz7 I would argue that all forms of cooking are like painting in one way or another. Just different types of paint, y’know?
Cream cheese seems reasonable but *_MAYO?!_*
@@adjacent_dollar Hard disagree, but I’m lactose intolerant so I’m strongly biased against cream cheese.
@@danielleanderson6371 𝕎𝕖𝕒𝕜
I used to think nigiri-style sushi was sad: Just rice and fish? But then I tried one in an actually good traditional restaurant and oh my god. It's so full of flavor. You can eat the rice alone. And the fish was out of this world. What a difference good ingredients can make.
All the dressing is used to mask bad fish lol
@@kittenmimi5326 WAS used to mask bad fish. Refrigeration exists now
The rice is mixed with a sauce, its not pure rice
@@michaelnguyen940 they're talking about the sauces and stuff you see nowadays.
I think I’ve had that as well and it’s great. My favorite is the uramaki, which has rice on the outside.
I am so glad I got to see a sushi chef refer to sushi as finger food. I am tired of the snobs looking at me weird every time I decide to just pick up a piece and eat it.
I think its even encouraged to eat sushi with your hands.
If anything the real snobs will tell you it's supposed to be eaten with your hands - especially nigiri
I always ask them. Well how do you eat pizza. Majority will say with my hands, yes even the snobs will say that....unless they're really posh and use a knife and fork like an idiot. I then say well then there u go! Sushi is indeed finger food and it's the best way to eat it too
I do agree. But sometimes I do love using the chopsticks. It tones the hand muscles. Plus I love the look on people's face knowing that I'm a fully white/Liverpudlian/scouser that actually knows how to use chopsticks in a honorable fashion.
Tbh, I just like using chopsticks. I don't really use chopsticks otherwise and IMO it makes eating sushi more fun, even if it is technically not the "proper" way to eat it.
A friend of mine chastised me for eating sushi with my hands, saying it's not finger food. It was nice to hear the chef say the literal opposite of that.
I've heard the same elsewhere. Enjoy it how you please and tell your friend to lighten up, unless their uncle happens to be some sort of sushi master.
It was originally eaten as finger food especially nigiri sushi. No one in my family uses chopsticks for sushi (dad's side is Japanese).
Yeah, in japan it's seen as kinda weird to eat sushi with chopsticks. Most are kinda hard to eat with chopsticks anyway
@@mcfarofinha134 I wanna say women eat with chopsticks traditionally and the men eat with their hands? As it's not viewed as very "feminine" to eat with one's hands
Currently living in Japan. The Japanese people around me eat sushi with chopsticks, but it’s fine to eat it with your hands. When eating with your fingers and putting soy sauce on nigiri, hold the rice gently on either side and the fish with one finger and dip the fish (not the rice) in soy sauce. As chef said, the rice may fall apart so try to only dip the fish.
I just ran across this man for the first time. I LOVE THIS GUY! Nothing impressed me more than people who have this massive amount of knowledge in their craft. LOVE HIM!
I love how chef Taka Sakaeda is such a cool and respectful person with all the questions, and you can see he really loves the art of sushi. I really enjoyed this video
Interesting, I didn't know farmed fugu is not poisonous and you can eat the whole fish. I was sort of freaked out when people say they are eating the whole fugu.
Yeah I killed a ton of fugu on accident when I wen to Japan, the electric lantern slipped out of my hand at night off a boat and killed like 30 of them
Its the same with poison dart frogs A food they eat in the wild makes them poisonous In captivity they’re perfectly fine to handle
Wondering whether they taste the same or not
@@fabioaic My guess would be they are quite different. Never had fugu but I know wild salmon tastes wildly different (pun intended) to farmed salmon - its much leaner as it moves around more than farmed salmon.
@@ianvisser7899 Depends if they are serving wild or farmed fugu
"Nothing should look sad. It should look bright." Good to know when the aliens come down looking for human sashimi they won't be coming after me.
Don't worry. I am with you on this. LOL
I strongly doubt they would traverse the galaxy just to eat us.
@@nephicus339 if they were short on food and finally found a planet with countless edible creatures running around, they would probably eat us even though it was not the goal of their journey.
@@nephicus339 we'll feed you to the aliens first then
@@enderlordex9396 ha ha. not clever.
Man, this guy is so nice, and he is proud of who he is as a sushi chef. Mad respect.
I love this guy!! Hes very passionate, informative & kind :) very supportive on the different ways someone might enjoy the cuisine. Hes here to share knowledge n not pass judgment
You can tell he smiles all the time. He just has a happy atmosphere.
Yeah he’s adorable🥹
We have a word for someone who is smiley: risueño.
Yep. People like him remind me to calm tf down, practice patience, and be respectful to everyone (within reason).
somebody who loves his job - i'd smile a lot too
I ate sushi for decades. Never knew there was a non poisonous fugu. That's blowing my mind right now.
Yeah I said oooh learn something new every day
It’s calm
it's diet fugu
@@nsbioy or like opposite of diet, because you aren't buring all the calories worrying you might die
@@jappleng8283 ya I've seen that. But the poisonous thing is what got me. If this is the case why is it still illegal in the USA. Whenever I'm visiting family, can't find it anywhere
I always love a chef/cook that is highly skilled but also finds beauty in the simple dishes, respect to this guy
Loved his upbeat attitude and the amount of information given during this. Ive been eating sushi for 30yrs and even had a friend who was a sushi chef that between his ideas and mine, we created a few special sushi rolls that he liked so much they are still on the menu in town at the restaurant; if you ever get chance and you’re close with the chef, I recommend working with them to create unique rolls. Loved this video though, i learned a lot.
He seems like such a genuine person. Like I would trust this man with my pin to my bank account.
i'm also a genuine person, i'll wait for your pin
@@davidtogi5878 😃
@@davidtogi5878 1234
I wish I could be this deranged.
You'll check your bank account and see he actually added $500
This guy is so cool and respectful. I feel like there's this massive hype around sushi and sushi chefs and this guy not only shows his expertise, but does it in a way that makes him seem incredibly approachable and down to earth. Awesome
He is so knowledgable and well spoken. Did not get bored watching this video even for a second. He was so respectful. Liked it so much.
I really like this guy, comes across really well and honest, and clearly knows and loves his craft 👍
Every time he rolls a sample I can't believe the amount of perseverance he has to not just chomp down on it
He learned that in his very first years of practise, like all cooks of the world. Once you realize that your hands are contaminated once you put them into your mouth, and that you loose time AND profit by doing so, you just don't want to eat anymore. It's practise, kinda.
@@GreyPunkWolf nice info and insight. Thanks
@@antaraadadantiada6668 Just launched my restaurant a few months ago, and I used to eat kitchen food regularly when I was an employee but now... I get the profit numbers floating before my eyes whenever I feel like eating something and, well I just don't anymore at that point lol.
@@GreyPunkWolf so thats how you know... Haha. Thanks again for replying my comment. Wish all the best for your restaurant
This dude just casually held up the most expensive box of uni I've ever seen. Like, you guys don't understand, this box had to have at least $1000 worth of sea urchin in it.
Uni is my ultimate favorite, especially when complimented by a quail egg. Yummmm
It’s not that surprising. We live in a world where people are stupid enough to spend that much money on some mushed up echinoderm genitals, of course he’ll have some at hand.
@@hambonejamboree7750 you thought you were saying something, huh?
@@Chrisiskewl100 I did say something, numpty.
they sell boxes like that for much cheaper than $1000 at Japanese markets
I love these videos. Learned a lot of things here. Always great to listen to someone talk about what they know best.
What a decent guy. So positive and willing to answer a bunch of dumb questions
There were no dumb questions here. Just normal questions.
"(...) as long as people understand that this is not traditional chefs have the creative freedom to do whatever they want." pitty so many prefer to gatekeep stuff and belittle others who merely do things differently respect to Taka Sakaeda. what a lovely person
Yeah, I love that about him too!
This was mesmerizing for whatever reason, I could listen to chef Sakaeda reading me a book
Right? I just wrote something similar
IN MY VIEW You were a true delight to watch and listen to as you fed us with this sushi information banquet. I learned so much. Thank you.
Love how gracious he is 🙏🏼
Honestly I think Americans might have stumbled onto something with avocado in sushi. I normally don't like avocado - the texture ruins everything for me. I like guacamole as a dip, but that's about it. I don't normally like it IN my food. However, in sushi, the texture makes sense to me, especially if it's paired with something with some crunch to it.
Avocado plus cucumber is genius
Avocado + powdered milk + sugar + ice?
Hundred percent agree! IDK what it is but avocado in sushi just works and eating avocado alone is... Not nearly as great haha.
Maybe cuz it is mushy and little slimmy, which is similar to sashimi.
you gotta try brazilian guava hot rolls
"There is no sushi that tastes like chicken" *nervously eats chicken teriyaki roll*
Sushi are a kind of roll, but that doesn't mean all rolls are sushi.
@@GreyPunkWolf that's fair.
Fun fact! Here in Japan, teriyaki is most well-known as a hamburger! It's much more popular overseas and certainly isn't a common sushi ingredient!
@@GreyPunkWolf Actually it's the opposite. Roll - or maki in japanese - is a kind of sushi. In Japanese we call it maki-sushi. And you can have meat based sushi, it is called niku-sushi (niku=meat). There are dozens of types of sushi (oshi-sushi, chirashi-sushi, kakinoha-sushi...) but most foreigners only know the edo style sushi...
I have seen buffalo chicken rolls here. Yeah....not paying to try that on its own.
This guy is so humble that it is a pleasure to hear him talk!
he explains all questions well, very professional
The California roll was invented by Tojo in Vancouver, BC. It was named for the avocado because they commonly grow in California. He also invented the idea of putting the rice on the outside of the roll to make it more palatable for the western market, and is arguably most responsible for the explosion of sushi popularity in the west.
Source : I made it tf up
@@inextinguishablemoltenblooded - kzhead.info/sun/ZrewiJx5haNtf6s/bejne.html , according to this doc, it was created in Canada.
@@inextinguishablemoltenblooded no dude its a true fact. There have been many videos talking about the origin of the california roll
@@inextinguishablemoltenblooded nah that’s real info
@@louiejumbobrown7091 keep Your conspiracies!
Sushi chef is answering the real questions
Big fan, first time caller…
Nah really? I thought he was answering the fake questions
The real anomaly is a sushi chef speaking understandable English.
Top points for him knowing about the non-toxicity of farm-raised fugu livers. Not many people in Japan even know about that.
I love how you can see his pride and joy at talking about his craft. Very nice!
Thanks for addressing the chopsticks issues. I always try to tell people that you don't have to eat it with chopsticks, it's not a rule or something. The key I've found to sushi is to not mess around with it too much, respect it, and get it to your mouth quickly without mushing it around. So using your fingers is most of the time the best option.
I only use chopsticks for sashimi and hot/messy rolls.
There are so many myths and legends about sushi, so I'm really happy to see a sushi chef openly explaining details for everybody to understand. The less you hype it, the more you actually gain respect for it's craft due understanding the ingredients and the process. Thanks a lot!
He’s not saying anything that hasn’t been known or said for years. You just happen to be watching this video just like other people before have watched the same types of videos.
@@cwg73160 I know he's not saying anything new, that's why it's called tradition. In my experience getting an authentic idea of a craft or a culture can be rare these days. I don't get the purpose of your comment besides making clear that "it's nothing special". I know most of these things already, but I'm happy when professionals take their time to give an authentic and detailed understanding of what they are specialized in. It's a big plus for a culture and it's reputation.
@@pikpik42 My point is that there are lots of videos like this on KZhead. You’re making it seem like this is one of the first videos about what he said. You sounded naïve.
@@cwg73160 I haven't found that many 16min long videos of sushi chefs answering questions this detailed or giving a quick insight of the professional view of sushi. And I like how you don't like the "naive sound" of it. My point was that there are a lot of myths and legends and i appreciate the video. You sound annoyed how i haven't taken the time to watch a lot of sushi videos so this video is reduced in it's value. I like how I once found a video of a sushi chef saying "Don't compare yourself to others. Compare yourself to yourself." and this might seem to be the issue here lol
@@pikpik42 Do you think everyone who disagrees or criticizes you is somehow annoyed? That’s an awful way of responding to people. I saw an ignorant and naive perspective so I pointed it out. It’s that simple. Be better.
This guy is such a good source of valuable info. Highly educational and entertaining !
I love how he is so calm and gives off positive vibes. He is the real version of smile emoticon.
clam
4:16 for the price question in the thumbnail. Answer is "depends on the cut of the fish"
"eel sauce is blood?!" "gosh, no. that would be gross. it's bones obviously" 😂😂
We eat alot of objectifly "disgusting" food if we over think it
wait till you hear about stock
Hope you're not a big fan of jello
I hope you don't eat any food that uses stock or broth on the regular... they are basically bones and scraps boiled with vegetables and herbs
Don't forget ... blood sausages is literally a thing! You'd be surprised what people eat around the world.
He's answering questions I never realized I've always had.
This was so great and informative. He is so kind.
Wow the fact about the puffer fish is really cool, I didn’t realize you could raise them to not be poisonous
What did I just read at 1am in the night
I met a sushi chef back in 1985 who had been living in the USA for thirty years at the time. He claimed to be the inventor of California roll. He said he developed it to warm customers to the concept of sushi. Sort of a beginner’s sushi.
I just looked up and a man called Ichiro Mashita invented the California roll. Ironically, Ichiro did actually make the roll because it appealed to Americans more
I wish I could met him.
That’s a great beginner roll. Seems like it’s one of the most accessible types
Japanese in the United States invented a lot of beloved things, including but not limited to: new types of sushi, various new flavors of ice cream which is as American as it gets, the Hawaiian shirt, and fortune cookies.
@@JohnOhkumaThiel ooh what flavors of ice cream?
not only is this guy super knowledgeable, but also super likeable! love this video!
This is such a great video. Totally informative, some tricks of the trade, huge insight and a sense of humour. Great stuff!
I love sushi & I appreciate that there is artistry to it & I like this guy's chill attitude about it.
4:05 THE THUMBNAIL.
Man, you can see by how he smiles talking about specifics that he loves his craft
Beautifully done. So open and positive with respect for all questions.
Regarding the cream cheese question, I have to wonder if Americans' familiarity with a lox bagel played a role. When I hear "cream cheese" and "sushi", I'm thinking of what's often called a "Philadelphia roll", a makizushi with salmon and cream cheese. A common American treat is lox on a bagel with cured salmon cream cheese (usually with capers and dill, with the optional addition of red onion, and in my opinion you can take it to the next level with some thinly-sliced cucumber). The salmon is uncooked, so that's why I think the addition of cream cheese might be kind of an "ambassador" to the American palate. And while I'm talking about the Philadelphia roll, I don't think its name is meant to suggest that it was created in Philadelphia or that it's popular there. I recently learned that in Italy, cream cheese is often called "Philadelphia", because that's the imported brand they use. It's the most popular brand in the US too, I think. So "Philadelphia" in "Philadelphia roll" might just refer to cream cheese in general, not the origin of the sushi.
you know I never thought of that before but that's a really good point!
I live in the American South where I've never seen a place that even serves a lox bagel down here, but there's plenty of places to get sushi. Most places mainly serve sushi rolls here and cream cheese is in all the most standard ones so that's what most people first try and enjoy so they just expect that flavor.
The philadelphia roll was invent when "madame saito" moved to philadelphia, it was inspired by the local cuisine, it helped sushi become popular in America
Lox and bagels is also a staple of Jewish snacks/food/platters etc.
And seems to be most popular in the Northeast where a large number of Jewish immigrants settled. Especially in New York. That explains why theacp127 doesn't see any places in the South serving it. And I would have to agree with him that unless I hardly ever see any restaurants that make it. In Louisiana at least. Though I've had and made bagels and lox several times and it's quite delicious.
I never thought that surimi was supposed to be an imitation of crabs, in France as well it's called surimi and marketed as simple fish stick
In Quebec we call it “goberge” which is pollock but I do see “imitation crab” on menus as well. Confusing.
Also in Russia it's called Crab Sticks, sometimes Crab Meat.
In sweden is used to be marketed as crab sticks but nowadays it's always (as far as i've seen) marketed as surumi
it imitates the giant crab legs, orange & white in colour.
In Thailand, the name we called imitation crab is literally translated as "compressed crab", and is very common.
For anyone curious about the Oba leaf that sometimes comes with sushi or other Japanese dishes, it's basically the Japanese equivalent of the parsley sprig that used to be really popular in western restaurants (but I see rarely today). It adds color to a plate (presentation is very important in both Japanese and French cuisine) and it also has the practical purpose of being a way to freshen your breath after eating your meal. Most people don't eat it, but it's there if you want to. In western cuisine, I think the minty toothpick killed the parsley sprig. Now that I think about it, I haven't seen one of those minty toothpicks in a while either...
Now that you mention it, I haven't either....
@@thebadger9302 Right? I actually liked those toothpicks.
Jokes on u. The sushi restaurant I went to uses plastic leaf.
There is some sushi where shiso leaf is part of the sushi
@@AkamiChannel There are sushi restaurants that put cheese on sushi. In Japan. And yes, it's as gross as it sounds.
14:15 imagine in 400 years pretzels start being treated delicately in restaurants
I love how happy he looks explaining his knowledge. You can tell he really loves his job.
This guy was awesome. Tons of charisma, and very informative!
What a bright, ebullient personality that obviously loves his craft and doesn't have an unkind word to say about anyone! We need more of this in the world :)
Lovely guy. Very prepared and humble.
Great interview! Also, it gives a good insight into the culture that revolves around sushi to non sushi lovers.
Agreed, I've been reading Tropic of Cancer except I like to pretend the character Van Norden is like a Bailey Jay, mite write my own book think I'll call it "Beyond the Valley of Penises"
I’m impressed he went through so many questions and how knowledgeable and nice he sounds
This guy answers these questions so gracefully
I love how easy he was able to make that sushi roll, you can tell he is a god tier chef
He is so thoughtful and clear with all his answers. Great job!
It’s so delightful to hear someone speaking about something they not only love but know profoundly what they are talking about 😍
Hosomaki are my favourite maki. Simple and genious, and nice to look at. The balance between each ingredient makes the taste wonderful. I think it so sad and frustrating that they are actually impossible to find where I live! Most places sell maki with rice on the outside and packed with different ingredients.
This was a great fun informative video. Thanks!
So eloquent, I love hearing him explain things.
Such a nice interview loved his attitude and enthusiasm.
Good job in responding to some very condescending and ignorant questions in a patient and informative way.
3:10 On top of what he said to answer that question, eel blood is a natural irritant to humans, so that's why when you have eel it's *_ALWAYS_* cooked. Whenever I was pregnant, I'd have unagi every chance I got, since I couldn't have any other kind of sushi. Unagidon is now one of my favorite dishes.
Why do I wanna see a sushi chef take a whole small block of fish and take a huge bite out of it
🤤 sounds good to me
Man after my own heart, his favorite is simple and straight to the point.
Didn't think I needed to know any of that, but I did! Fascinating and concise.
I don’t even like sushi, but when you have someone this passionate about something you stick around.
Very charismatic chef unlike the ones you see on TV. I hope he comes back for more soon. Some more cutting demos would be fantastic.
TAK!!! I just hit up nami nori and loved it. Glad to see a Syosset alum killing it!
This was awesome! I love the chef!
Amazing video. And fantastic double-entendre towards the end there lmao
Really enjoyed watching this video... Amazing Sushi Chef! Thank You... learnt so much... Would love to see a follow up video by him on Sushi and other Japanese foods...
He is so passionate and just radiates joy all throughout the video. It's very contagious and so wholesome!
Fascinating! I just can't understand how often new videos appear?
I have watched a lot on Korean, Chinese, and Japanese ingredients, cooking, and preparation. That bluefin tuna is EXPENSIVE! Not just that but the fishing trade puts a tremendous amount of care into the quality of the fish caught and the preparation.
More of this fellow please, he is a joy to listen to!
This guy is great! Learned a whole lot.
This was the most enjoyable episode yet!
Maybe we are a -bit- heretics, but here in Costa Rica, it's super common to find cooked chicken, fried plantain, avocado and tempura sushi rolls 😅
Mi hermano eso es sushi latino , ocupamos los plátanos
I live in Puerto Rico and some sushi’s have amarillo or plantain (not fried) and avocado
This was very informational and educational
Oh I'm so excited to get a sushi support! I thought this is an old video I havent watched yet turns out it's just uploaded? Glad to be early!
Sushi is by far my favorite food. Super interesting to learn more about it. Great chef.
This was very informative, thanks.
Appreciate all this good advice.
I start to love sushi and now i become a lover for how they produce the fish into the Sushi. They really have the skill to it and really interesting technique that i never thought about before
Envy the way he’s able to explain thing so clearly
Speaking of the sea urchin, I'd recommend "塩水ウニ" or saltwater uni. It is without alum for preservative, which definetely changes the flavor of it and makes it bitterless. You can get it in some port for around $20 both in US/JP.