Making Sashimi (Part 2)

[wenaldy]

And chef looks like kogoro mouri

[wenaldy]

I love fatty tuna

[themightyrara]

A very generous portion, is the fish ate simply like that or are there pickles and spices added?

[Virgofenix]

Those are very generous portions.

[pyroticmaniac]

That's a lot of sashimi... was that like $100 worth?

[selfatrophy]

For the uninitiated:

1) Sake (Salmon)

2) Hamachi (Yellow Tail)

3) Ika (Squid)

4) Saba (Mackerel)

5) Tako (Octopus)

6) Maguro (Tuna)

I would have liked to have seen Toro (fatty tuna), and my favourite Uni (sea urchin) if they had any. If that was £10 worth of fish, buying it in the UK (don't know the source but it looks very fresh), expertly cut...... true bargain, I am going as soon as possible.

[selfatrophy]

Absolutely sensational, I am salivating now! 

[Manhole]

can i ask you something? I have a friend who is sushiman and the other day i saw him pulling hot water over the salmon with a towel. I forgot what was the name of what he was doing and he doesn't want to tell me again >_>

[10mdrew]

That is FOOD

[trench05]

want to eat whole plate........ wonder how many calories that is?

[guns1312]

@trench05 not alot coz there was barley any fat marbling

[reyam22]

what kind of meat was the red one?  thanks for share the video =)

[MusicforMe123]

@reyam22 That was tuna or Maguro as the Japanese call it.

[Smileyzeouf]

@reyam22 This is raw red tuna.

[heidishoshana]

that is a very expensive plate! how much did it cost you?

[ForceOfWizardry]

Grand, fuckin master! This guy is serious!

[soco7891]

The cut's are actually very clean. There are different cutting techniques when it comes to sashimi and nigiri. Sashimi is usually cut "downwards" or big enough for the eater to enjoy a thick cut of fish. It really depends on the sushi chef and how he wants to present the sashimi but typically the downward cut is the norm. Nigiri slices are cut at an angle so it nicely sits on top of the rice so they can compliment each other.

[Markst0rm]

@soco7891 cool, I didn't know that. Thanks for dropping some knowledge on us

[Thys93Dutchy]

Yes I know that you have to cut a tuna like,

when the lines go to the right, you cut down with a certain degrees,

if straight down is 180 degrees, you will be cutting about 140 degrees down to the left and not over the middle of the tuna but slantwise,

like you cut off the left upper corner, and then directly from that slant corner you start cutting 140 degrees down and make nice perfect slices. so if you eat it, the fat in the grains will melt on your tongue :) its DELICIOUS!

[nubapowner5000]

Why does he lightly cut the oppostie way then he slices the fish completely? I ask because me and my father are going to prepare this soon, thank you. Awesome video, I hope the fish was good!

[macruise]

@nubapowner5000 He is cutting squid which can be a little slimy. He scores it lightly in 2 directions before cutting it to leave small cuts - so when you eat it it has a better feel in the mouth and is easier and tastier to eat.

[vanderwoodsen90]

so his job is just to cut up fish?

[macruise]

@vanderwoodsen90 He is the boss of a large chain of shops and restaurants but he still cuts fish in this shop - He trained as a sashimi chef and that is what he does mostly. It is regarded very highly and revered in Japan. It makes a big difference to your experience of eating sashimi.

[jyleelee]

Wow is this for takeaway? How much did it cost roughly? Did you just go I would like this and this an they prepare it for you? Ah =D It looks lovely

[macruise]

@jyleelee

1 second ago

It cost about £10 - and you can ask for the fish you like - or ask for a selection :)

[Evo2nr90]

hes slicing the fish wrong.

[macruise]

@Evo2nr90 He is a highly trained Japanese Master fishman - I hope you are too to make that kind of comment - or have years of knowledge and experience !

[nightfireivey]

@macruise No that's correct, I've seen many do it like that. Thanks for the videos that food makes me hungry. :D

[moxy8765]

that tuna looks gooooood

[rt52477]

i want to learn to u

u are good

[SweptAway5]

what happened to the 90 degrees angle cut opposite of the fat lines? how come you just cut it straight down?? :(

[Evo2nr90]

@SweptAway5 exactly what i was thinking, why isnt this guy cutting against the grain? his cuts are sloppy.

[macruise]

@Evo2nr90 who told you that ? Or did you read it somewhere . . . . 

[Evo2nr90]

@macruise ah my friend owns a sushi restaurant passed down through his family in japan, and you dont wanna slice a fish directly down, but at an angle and against the grain depending on the fish, makes it much more delicate and breaks in your mouth! :D

[macruise]

@Evo2nr90 Ah ! I stand corrected - thankyou ! Do you have a video I can see ?

I would love to see . . .

[Xiia0Sn00pY]

wow that knife is sharp

[DeeJayBounce]

Absolutely fabulous. Could he come and live in Amsterdam?

[BenDeridder]

@DeeJayBounce

[5hellmat]

bravo

[zagatta]

i just need some rice by the side and i am happy

[Xiia0Sn00pY]

@zagatta thats sushi

[DAsoulRK]

Ohh ho im hungry...

[ircjunk2004]

This is making me hungry

[Etimos]

for the love of god IWANNIT!!! I live in Alberta, so fresh sushi is hard to come by here. Rocky mountains and five hundred miles of plains and foothills on one side, and three thousand miles of Canadian shield on the other means fresh seafood is very foreign. Good beef though.

Also, strictly as a meat cutter (certified), I love his knife so much. I'd vastly prefer that to my fillet knife.

Also, yes, the slices are a little thick. Is sashimi plain without sushi rice?

[macruise]

thanks - yes Sashimi is just plain fish ( usually served with soy sauce and wasabi and maybe some mooli ) Sushi is thinner and has rice.

[rivergod151]

it looks delicious..i dont suppose you might know of a place like this in birmingham or west midlands..i havnt found a good sushi/sashimi restaurant/eatery near me yet

[sexy52637]

how much is all of that?

[Xiia0Sn00pY]

@sexy52637 maybe 60? or 40 bucks maybe30 SGD (*singapore dollars in my country)

around 30-60

[vassilischr]

yikes!

[gcculinarystudent]

ive never had sashimi

[aznlonewuff]

it's awesome... take your time and enjoy the texture and natural flavor. It's the easiest way to tell if a place has quality fish and skilled chef's.

[MikelArronte]

The fish slices are too thick. For this delicious slices should be thinner

[tutordiogo]

JESUS! Let me Hungry!

[chuchutrein]

whoa.. at 1:55 he almost poked his finger/hand... this video is very awesome! I sure learned a lot cutting saba and ika! 5 stars!

[chefcommons]

Nice work, we liked your video very much so we embedded it on ChefCommons . com w/ link back and reference to Youtube. (Let us know if you don't wish for it to be featured)

[6lfsinger]

刺身is so good i think i prefer in to 寿司

[azndramaking]

wow that is some precise cut. i know i will lose a finger or two if i try to cut like that.

[marceloribeirobarros]

AMAZING !!!! I WILL TRY MAKE SAME !!!

[john20050]

it is funny the second fish and the last cut it sounds like some one shouts with a toy gun

[DeutscheRipper]

I use my pocket knife and get the same results.

[mistyken]

that blade doesnt seem sharp at all!! i can slice a fish with my finger better than that...

burrg i had too much to drink

[ircjunk2004]

Oooo. Take out sashima..:) That look expensive.

[gantenbrink]

I want to eat that, P.S how much did it cost

[hunspikey]

now that knife is my dream (especially if it was a Ao-ko layered steel version)! I am amazed how the chef cut that salmon off from its skin with one streight movement- amazing skill.

[known619er]

skills

[kaninas]

Where is that place? Very nice

[nsfx]

great skills. yummy