@TheJapanfoodchannel I'm no expert, in fact I'm looking to your videos for 1st time instruction on a sushi undertaking. According to a How It's Made episode I watched, using long unidirectional strokes with the (very sharp) knife, rather than that sawing action both when cutting the fish as well as the finished roll help retain flavor and shape respectively. GREAT videos, "if you will", all around. Like! And thanks for taking the time to make them.
@binh514 Nope, it's not private :) We put the link in both an annotation in this video and also in the description below the video, plus double checked to make sure it's listed as "public" (it is) so if you are having trouble accessing it please try one of those links and let us know if you still can't access it :)
So to let you in on the 2 points you identified here it goes: 1. The color - these 2 videos were not made on the same day (spicy tuna & spicy sauce) and we used a different lighting set up for the two different sets. I am quite sure that's the reason for about 80% of the difference, and the other 20% is tied to the 2nd point regarding the cucumber; We strive to provide videos that teach people how to make what they get in a proper sushi resturant
And what the restaurant serves is not what we always make at home. When we make the spicy sauce we do it so often we don't measure it out exactly as we show in the video so every time it's a little bit different. The consistency doesn't matter to us so much and that's why we leave out the cucumber but we know people watching want to get it as much like the restaurant as possible so we help them with that tip. This accounts for the other 20% color difference - great Q! :D
well, if you're in America and your wife is having a baby you prob. know how they feel about us preggers eating sushi :). I would eat it, especially if I know for sure it's fresh but the doc. advices against it. I was thinking that I can make the spicy crab roll at least.
wow.. that knife... O_O
8ballthecat 2 weeks ago
@8ballthecat It's dangerous!
But honestly it's a wonderful tool if you know what your doing. Needless to say, this is NOT the knife we teach our daughter cooking basics with~!
TheJapanfoodchannel 2 weeks ago
@TheJapanfoodchannel I'm no expert, in fact I'm looking to your videos for 1st time instruction on a sushi undertaking. According to a How It's Made episode I watched, using long unidirectional strokes with the (very sharp) knife, rather than that sawing action both when cutting the fish as well as the finished roll help retain flavor and shape respectively. GREAT videos, "if you will", all around. Like! And thanks for taking the time to make them.
phantasm48 5 days ago
@phantasm48 Thanks for sharing some more tips for everyone, and thanks for the Like :D
If you have any questions during your sushi undertaking feel free to ask and we'll help the best we can:)
TheJapanfoodchannel 3 days ago
the spyci sauce video is private...????
binh514 2 months ago
@binh514 Nope, it's not private :) We put the link in both an annotation in this video and also in the description below the video, plus double checked to make sure it's listed as "public" (it is) so if you are having trouble accessing it please try one of those links and let us know if you still can't access it :)
TheJapanfoodchannel 2 months ago
@TheJapanfoodchannel
Thank you for the reply but from the visual the sauce on this video seems more yellow and no cucumber ?
binh514 2 months ago
@binh514 (1st of 2) You've got great eyesight!
So to let you in on the 2 points you identified here it goes: 1. The color - these 2 videos were not made on the same day (spicy tuna & spicy sauce) and we used a different lighting set up for the two different sets. I am quite sure that's the reason for about 80% of the difference, and the other 20% is tied to the 2nd point regarding the cucumber; We strive to provide videos that teach people how to make what they get in a proper sushi resturant
TheJapanfoodchannel 2 months ago
@TheJapanfoodchannel
Thx a lot for the reply :) ! Keep doing amazing vids I love it <3
binh514 2 months ago
@binh514 Thank you~
Will do :)
TheJapanfoodchannel 2 months ago
@binh514 (2nd of 2)
And what the restaurant serves is not what we always make at home. When we make the spicy sauce we do it so often we don't measure it out exactly as we show in the video so every time it's a little bit different. The consistency doesn't matter to us so much and that's why we leave out the cucumber but we know people watching want to get it as much like the restaurant as possible so we help them with that tip. This accounts for the other 20% color difference - great Q! :D
TheJapanfoodchannel 2 months ago
oh man...this looks so good
NihilSineDeo81 2 months ago
@NihilSineDeo81 Thank you :D
When can you start eating sushi again? Or, said another way, how long do you have to wait to indulge?
TheJapanfoodchannel 2 months ago
@TheJapanfoodchannel
well, if you're in America and your wife is having a baby you prob. know how they feel about us preggers eating sushi :). I would eat it, especially if I know for sure it's fresh but the doc. advices against it. I was thinking that I can make the spicy crab roll at least.
NihilSineDeo81 2 months ago
looks delish!
Purp1eHaze81 2 months ago
@Purp1eHaze81 Thank you :D
This is an easy one that always turns out great - let us know if you try it at home :)
TheJapanfoodchannel 2 months ago