Why Itoyori Is a Quiet Star of Japanese Cooking скачать в хорошем качестве

Why Itoyori Is a Quiet Star of Japanese Cooking

Itoyori, known as the golden threadfin bream, is one of Japan’s most quietly respected white fish. It doesn’t shout for attention like tuna or salmon. Instead, it shows its value through versatility. In this video, we follow Itoyori from the market to the table, and explore how it becomes many different dishes in Japanese cooking. Lightly grilled with salt, its flesh turns soft and fragrant. Simmered at home, it absorbs sweet soy-based flavors. Blanched sashimi highlights the beauty of its skin. In clear soup, it blends gently into Japan’s dashi culture. And even in Western-style dishes like aquapazza or meunière, Itoyori keeps its delicate balance. This is not a luxury fish. It’s a fish that lives in everyday meals, in homes, small restaurants, and quiet kitchens across Japan. Through food, you can understand culture. This is Japan Food by Sono. If you ever visit Japan, try noticing the fish that don’t look famous. They often tell the deepest stories. #Itoyori #JapanFood #JapaneseCuisine #JapaneseFish #JapaneseHomeCooking #Washoku #SeafoodCulture #JapaneseCooking #FoodDocumentary #TraditionalJapaneseFood #JapaneseKitchen #WhiteFish