Mastering Mirugai Sashimi | Filleting & Plating Japan’s Rare Geoduck скачать в хорошем качестве

Mastering Mirugai Sashimi | Filleting & Plating Japan’s Rare Geoduck

Learn the professional technique for preparing Mirugai (Japanese geoduck) sashimi — including filleting, trimming, and clean slicing. This video focuses on Japanese knife skills, sashimi texture control, and the correct way to bring out Mirugai’s natural sweetness and crisp bite. If you’re searching for authentic sashimi preparation or seafood technique, this guide covers the essential steps. Mirugai is a rare clam enjoyed in Japan for its firm texture, mild ocean aroma, and high-quality protein and minerals. Precise knife work helps preserve its clean flavor while enhancing the balance between crunch and tenderness. In this video I demonstrate: ・How to clean and fillet Mirugai ・How to remove the skin and trim the mantle ・How to slice for optimal sashimi texture ・How Japanese chefs plate Mirugai for balance and aesthetics Japanese sashimi culture centers on freshness, restrained seasoning, and highlighting the ingredient’s natural character. Mirugai is often served in spring and early summer, when its sweetness and aroma are at their peak. 【Disclaimer】 This video provides general information about cooking and food culture. It does not offer medical or health guidance. Please consult a qualified professional for individual concerns. 🎥 Related videos    • The Art of Japanese Knife Skills | Filleti...      • Mastering Sanma Sashimi: A Step-by-Step Gu...   #JapaneseFood #Sashimi #Seafood