How to Shape Sushi with 3 Different Techniques【English subtitles】 скачать в хорошем качестве

How to Shape Sushi with 3 Different Techniques【English subtitles】

A sushi chef shows you how to make sushi in three videos: how to cut sushi toppings in part 1, how to shape sushi in part 2 and sushi shapes in part 3. In this part 2, he shares 3 techniques to use when shaping sushi. In the parts 1 and 3, he shows how to cut sushi toppings and different shapes of sushi. ■How to Cut Sushi Toppings    • 【鮨ネタの切りつけ】マグロの柵を使って切りつけの種類・やり方を紹介【寿司の握り方】   ■How to Make Vinegared Rice for Sushi    • 【板前が教える】すし飯（酢飯）の作り方！寿司用「酢」の種類・違いやシャリの切り方を紹介   ■How to Make 5 Different Maki-Zushi (Sushi Roll)    • 巻き寿司の作り方！全5種類（細巻き・飾り巻き・中巻き・太巻き・裏巻き）の違いや巻き方を解説   ------------------------------------------------ ■Contents 0:00　How to shape sushi 0:12　★Basics of shaping sushi 1:40　　How to make a hole in sushi rice and why you need to do it 2:15　　Differences between kote-gaeshi, honte-gaeshi and tate-gaeshi 3:13　　How to become a sushi chef 3:41　★Kote-gaeshi shaping technique 6:43　★Honte-gaeshi shaping technique 9:44　★Tate-gaeshi shaping technique 10:51　　How is tate-gaeshi different from kote-gaeshi? 11:53　　When should you use tate-gaeshi? 12:10　How to decide which technique you should use & summary 13:31　Preview of the next video ------------------------------------------------ #sushi [Recommended Seasonings by Watari] ■Chidorisu 1.8 L https://amzn.to/2GbzKSu Rice vinegar with refreshing flavor ■Mitsuban Yamabuki 900 ml https://amzn.to/3igyY3B Red vinegar with rich flavor ■Sanshu Mikawa Mirin 700 ml https://amzn.to/36j7iZn Aromatic mirin (sweet sake) made from sticky rice ■Inoue Koshiki Joyu 900 ml https://amzn.to/36jydob Soy sauce with strong flavor ■Amabito-no-moshio 100 g https://amzn.to/3cQKhys Salt with seaweed flavor [Recommended Kitchen Utensils by Watari] If you would like more details, feel free to DM me on Line (link below). ■Knife (by Suisin) http://ginzawatari.suisin-shop.com/ec/ The knife I actually use ■Chopping board (by Miyoshino Kitchen) https://ginzawatarim.theshop.jp/ The chopping board I actually use ■Dishes https://ginzawatari.thebase.in/ The dishes I actually use ■Chopsticks for Dishing-up https://amzn.to/2NBmFoW ■Fish Scaler https://amzn.to/2YePTMh ■Fish Bone Tweezer https://amzn.to/3c8Wccw [Watari's Sushi Restaurant] I have opened my own sushi restaurant "Sushi Watari" in Shibuya, Tokyo, on October 1, 2020. I’m going to try to meet every possible need of my customers with services such as delivery and catering in addition to serving at the restaurant. I only take reservations (only for a private room) at the moment, so feel free to contact me if you are interested. (1) Restaurant *Courses only *Reservation required *Only private room available (7 counter seats) ■Lunch (1 pm – 5 pm) Seasonal sushi and appetizer course: From JPY 10,000 ■Dinner (5 pm – 10 pm) Seasonal fish course with drink: From JPY 20,000 (2) Delivery ■Standard sushi platter (12 kinds, 24 pieces): JPY 16,000 ■Deluxe sushi platter (12 kinds, 24 pieces): JPY 20,000 *Delivery fee: Not included (3) Catering ■Appetizer and sushi course: JPY 10,000 per serving *Minimum order: 4 servings *Travel fee: Not included Please DM me on Line (link in the “About” section of my channel) if you want to make a reservation or have any questions. (If you don’t use Line, you can also contact me via Twitter or Instagram.) ■Address 1F Seiko Bldg., 1-6-4, Shibuya, Shibuya-ku, Tokyo, Japan ■Watari’s Line link https://line.me/R/ti/p/%40182vttln (To make a reservation, send me your name, date and time, and the number of people.)