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Your instructions are great but you moved your hands so much we cannot see the labels. Please keep your hands still while you're showing bottles. Thanks.

Hopefully more content is coming soon. Updates on equipment and your tutorials would be awesome!

I was gifted a pair of Tojiro knives and they are seriously beautiful knives!! Thanks for highlighting them 😍

Yakitori is life! Proud of you bro

Keep it oiled, knives that are properly left oiled/wet last a very very long time.

Can you do a clip how to use smokechips when doing youre yakitori?

Nice my friend thank you for sharing, love the gizzards especially Yakitori

Konro on the way, binchotan on the way, fan, skewers, etc... will be using this video breaking down my first chicken with a nice set of knives -- no honesuki yet, but a nice beefy single-bevel Deba and a 6" Saji petty hopefully do the trick :)

It sounds kinda like metal

It’s so sad he hasn’t uploaded in awhile. I just discovered this guy and am loving the content!

Please explain the differences! Information was not sufficient to explain hardly anything, such as use cases, quality, etc. Also, I kept waiting for you to knock some of the large pieces together so we could hear a nice chime. Feel like we got double trolled here

Martinez Linda Lopez Richard Garcia Donald

Chicken breast is only dry if you overcook it

What knife is that

Do the metal rods serve a purpose, other than letting you use shorter bamboo skewers? Is the intention with them to raise the food a little higher away from the coals?

How many pounds of charcoal did you use here? I have this same Konro on the way, and a 5lb bag of Kishu Binchotan High Grade Fragments from Korin. Gonna make for the best date nights this fall :)

Ogotan in your left hand is much more different means of making its better, healtier than the right one .

Where is the entrance to this place? Is it the door right after that lantern?

I tend to use a electric burner like they use for shisha coals

I just happened to pick up a package of chicken hearts and gizzards today. This yakitori lesson really helped me understand how to make a good Sunagimo skewer.

Great video does the charcoal actually filter out water and if so which one do you recommend for 1L of water?

that rods is stainless or iron steel ?

How do you store the rare if you’re only occasionally cooking it for your self and family?

Great tips on skewing techniques.

13:03 is the exact way I like my chicken, looks SUPERB! Thank you for this video, I learned something new. 2024

We have annoying loud people like them in the back as well

Is it just salt in the metal shaker?

I’m so intrigued and it’s all so fascinating…u and they are so passionate of perfection..I hope to find you in my travels…I do live fire 🔥 cooking in Nantucket, MA..and some other places…not sure if your still replying here but I was wondering about specific skewers, and if they use an oil on the meat prior to grilling..thx for all the cool videos and incredible journey of information..

Loved the video! It all depends on what you are cooking, and how you're cooking it! We make BBQ brisket at 250 degrees Fahrenheit but we rip steaks as hot as we can get the grill! Chicken needs a happy-place in the middle! 😊

This was good! Thank you.

Go Giants!

What seasoning you use for the skin?

I love umeboshi. The sourness is intense. I love putting the paste on some rice with katsu curry.

90 95 karbon nasil bir teknik ile bu seviyeye ulaştınız

Will you try making beef tongue kushiyaki?

Just topped up my tare pot with it. Really great to watch the video again

can i freeze it

Missed you too 😘

What a great video! Just watched another time after several months. Have you ever tried coconut charcoal? Looking for a good alternative as I am in México city, and ogatan is even more expensive here than in US. Thank you!

Geez. I miss japan. Instant subscribe. I didn't realize there was so much involved in getting that signature Yakitori taste. Great stuff.

Where are you getting Fogo for $10 a bag?

where did you buy the charcoal?

Do you have yakitori restaurant in California? Are you still doing pop ups?

So glad I found your channel! 2 questions: 1)If no chicken carcass is available at the moment, can chicken bone broth be used for the initial tare? 2)Can tamari shoyu be used with or instead of regular Japanese soy sauce?

Can the charcoal be used a 2nd time? 3rd? Or do you have to throw it away after 1st use ?

I came to hear that charcoal original sound instead of the viral video charcoal with steel sound

Dude...I wish someone would cook this type of food at the Grub Hub in Modesto, CA

Thank you for this video. I really appreciate the lesson in the refined Japanese method of preparing these skewers. I'm looking forward to watching more of your content.

That's just oak?! Why do it sound like steal?

Awesome video...thanks 😊