Can you do a video on reusing bamboo skewers? My understanding is some shops reuse skewers and the carbonization of the wood hardens them and improves them, though not forever. I'd love to know if there are any good food safety tips for that.
Not sure if there's a whole video worth of explanation but I'd say most shops use new skewers because its easier to prep with fresh new sharp skewers out of a package, and then toss them (or use it as fire starter) when done. The shops that reuse skewers (their really isn't too many of them) wash them, dry them, and pick out ones that are still sharp (ends can burn off round). Also as shown in my tutorials, Yakitori shops use about 3-4 different shape/width skewers so sorting them after cleaning adds extra step vs getting out of new package. There could be philosophy of it's sharper or harder (harder to burn off) from carbonization but since there's nothing wrong with fresh new ones and and it's cleaner and quicker to work with, the advantages becomes negligible especially since skewers are also very cheap.
To be fair, it really depends on price point and atmosphere you're looking for. But Chef Kono is definitely a hero of mine so always fun to eat his Yakitori.
I realized something… yakitori is a great way to memorize the three germ layers. If you separate the yakitori into three separate groups according to the ectodermal, mesoderm and endodermal layers, it would look like this Ectoderm- skin and brain, which also includes the nervous system. Mesoderm- heart, kidney, bones, mesentery, and reproductive systems Endoderm- gastrointestinal tract, liver, respiratory tract, urinary system and endocrine system.
omg, what an awesome experience. Chef Kono is one of a kind: humble, kind, and a master at his craft.
Chef Kono is so awesome!
Awesome!! I'm going to visit NY and now I know where I want to make a reservation :)
Yea its a great experience!
The man, the legend ATS!
Definitely a legend!
You're living the dream
Doing what I can to learn more about and spread Yakitori!
I need to rewatch your videos and start making yakitori
Yea they're long but definitely packed with all the info you need to make good Yakitori at home!
Any way to make the words stay on the screen longer? I need to rewind several times and pause sometimes
Thanks for the feedback! I'll be making alot more Yakitori shop videos from my recent Japan trip so will make sure to keep texts on longer.
Can you do a video on reusing bamboo skewers? My understanding is some shops reuse skewers and the carbonization of the wood hardens them and improves them, though not forever. I'd love to know if there are any good food safety tips for that.
Not sure if there's a whole video worth of explanation but I'd say most shops use new skewers because its easier to prep with fresh new sharp skewers out of a package, and then toss them (or use it as fire starter) when done.
The shops that reuse skewers (their really isn't too many of them) wash them, dry them, and pick out ones that are still sharp (ends can burn off round). Also as shown in my tutorials, Yakitori shops use about 3-4 different shape/width skewers so sorting them after cleaning adds extra step vs getting out of new package.
There could be philosophy of it's sharper or harder (harder to burn off) from carbonization but since there's nothing wrong with fresh new ones and and it's cleaner and quicker to work with, the advantages becomes negligible especially since skewers are also very cheap.
@@Yakitoriguy makes sense, thanks for the insight!
@@Yakitoriguy i definitely noticed at Torishin that some of the skewers in the display case of prepped raw skewers had noticeably charred tips on them
For home use, I wash my skewers with white vinegar and baking soda
when is the best time to get a reservation?
Between Kono and Torien, which do you think is most similar to yakitori omakase in Tokyo?
Torien for sure. KONO is really bringing some new dynamics to the yakitori scene. He’s bringing new techniques and flavors to the game.
Man I wish I could work with this guy for a few years. Sucks being canadian hahaha.
if you had to pick one yakitori experience in NYC, which one would you put above the rest?
To be fair, it really depends on price point and atmosphere you're looking for. But Chef Kono is definitely a hero of mine so always fun to eat his Yakitori.
they really arent wasting any parts of the chicken
Yup that's whats cool about Yakitori/Yakitori shops. Every part gets used including bones for soup.
How much $$ did your experience cost 😅 if you don’t mind.. 😊
With drinks about 250 a person
Is this next to Joe’s Shanghai?
Yea in the hallway.
I realized something… yakitori is a great way to memorize the three germ layers. If you separate the yakitori into three separate groups according to the ectodermal, mesoderm and endodermal layers, it would look like this
Ectoderm- skin and brain, which also includes the nervous system.
Mesoderm- heart, kidney, bones, mesentery, and reproductive systems
Endoderm- gastrointestinal tract, liver, respiratory tract, urinary system and endocrine system.
Suggestion: for shots where you add text, hold on the edit a little longer so we can read it! I keep having to reverse the video and pause to read.
Thanks for the feedback. Glad you're reading it.
bro, why this video a square?
I shoot this on my phone vertical for Instagram and Tiktok as well.