76 Year-Old Chef Shiro Crafts the Perfect Sushi | Out and About: Seattle скачать в хорошем качестве

76 Year-Old Chef Shiro Crafts the Perfect Sushi | Out and About: Seattle

Perfect Sushi, 76 Year-Old Chef Shiro Crafts the best sushi I have ever tasted. Even at the age of seventy-six, Chef Shiro continues to work at his restaurant, Sushi Kashiba, in Seattle. Nestled adjacent to the bay in the Pike Street Market, Chef Shiro has pursued his passion for decades. He trained under the renowned Chef Jiro Ono in Japan. He moved to the United States and has continued his work in the country for decades. Despite having the opportunity to retire, he wanted to continue living his dream in his restaurant. Prepared in the Edomae tradition, Chef Shiro continues to craft the best sushi I have ever tasted. Sushi Kashiba 86 Pine Street. Suite 1, Seattle WA 98101 Inn at the Market Courtyard 206-441-8844 Feel free to check out some of my other videos: 76 Year-Old Chef Shiro Crafts the Perfect Sushi:    • 76 Year-Old Chef Shiro Crafts the Perfect ...   How To Make BBQ Baby Back ribs:    • Barbecue Ribs Recipe - How To Make BBQ Bab...   Fish sandwich and sunset fishing in Martha's Vineyard    • Best Fish Sandwich Recipe - How to make a ...   The Best Croissant Recipe in America:    • How To Make Homemade Croissants - The Best...   A Tasty Hawaiian and Korean Twist at Marination Ma Kai:    • A Tasty Hawaiian and Korean Twist at Marin...   ABOUT Jon Ashton began his culinary career in several notable English restaurants, including the Derby Lodge Hotel and The Kirkfield Hotel in Newton Le-Willows. After moving to the United States to follow his childhood dream, Jon launched into the business with a passion for sharing his craft and making good food accessible. He has appeared frequently on The Today Show and The Tonight Show. Many of America's most trusted brands have put their products in Jon's hands including: Walt Disney, J.M. Smucker Company, Procter & Gamble, ConAgra and many more. Jon can be seen on ABC, NBC, CBS and FOX affiliates across the nation as he travels on media tours and presentations. Jon is the contributing editor for Parade magazine (55 million readers, weekly) and Relish magazine (8.8 million monthly readers). _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ SOCIAL MEDIA INSTAGRAM   / chefjonashton   FACEBOOK   / chefjonashton   TWITTER   / chefjonashton   WEBSITE https://www.jonashton.com _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ If you like this video and found it helpful don't forget to thumbs it up and subscribe for more videos! I am always on the lookout for more ideas so if you have any requests please leave me a comment below letting me know what you would like to see. About suhshi: Sushi (すし, 寿司, 鮨) is the Japanese preparation and serving of specially prepared vinegared rice (鮨飯 sushi-meshi) combined with varied ingredients (ネタ neta) such as chiefly seafood (often uncooked), vegetables, and occasionally tropical fruits. Styles of sushi and its presentation vary widely, but the key ingredient in all cases is the sushi rice, also referred to as shari (しゃり), or sumeshi (酢飯). Sushi can be prepared with either brown or white rice. It is often prepared with raw seafood, but some common varieties of sushi use cooked ingredients, and many other sorts are vegetarian. Sushi is often served with pickled ginger, wasabi, and soy sauce. Daikon radish is popular as a garnish. Sushi is often confused with sashimi, a related Japanese dish consisting of thinly sliced raw fish or occasionally meat, and an optional serving of rice.