The Japanese plan mackerel among the blue fish. Green fish include: mackerel, horse mackerel, sardines, etc. I like blue fish. When the weather is dry in winter, I will use blue fish to make dried fish and grill it. Very delicious 😋. We used to make it together when my children were young, and the process was very happy😃. Now that he has grown up, I make it alone😭
Thank you very much for your message. As you said, freshness is very important for raw fish. Since Japanese people like to eat raw fish, you can buy fresh fish caught that day in general supermarkets and markets.
failed to find any elephant in my fridge hence used a fragrant piece of vacuum cleaner as a side dish. still seems to be quite delicious. thx for the recipe
Very creative side dishes. From now on, my family has one more edible appliance that can be used in emergency situations. Thank you for your comment. While replying to your comment, the weather here is very good, and I also wish you a happy day every day.
Nice to meet you. This video is marinated with 4.5% acidity rice vinegar. If you like sweetness, I highly recommend using sushi vinegar (sushi vinegar, rice vinegar: 900ml, sugar: 225g, salt: 90g). If it's not enough, you can add more. I hope it suits your taste.
I buy pickled mackerel with onions 2 times per week from supermarket. No stress no hours to prepare. And I eat 2 mackerels at one dish not a few slices
Your question is great👍, I haven't tried it yet and I haven't seen anyone else try it, which means a new challenge is coming. Your question ignites the fire in my heart. I need time to prepare to make a video on marinated salmon. Thank you for your question👍
Я использовала 4,5% рисовый уксус. Другой вариант - использовать для маринования уксус, из которого готовили суши. Если вы любите сладкое, я могу порекомендовать использовать уксус, из которого готовили суши, чтобы они были вкуснее (уксус для суши: 900 мл рисового уксуса, 225 г сахара, 90 г соли). ) Если приготовленного уксуса для суши недостаточно, можно добавить еще, надеюсь, он придется вам по вкусу.
I wonder what kind of mackerel this fish is? I'm located in the middle of the US (St. Louis) and while there's a few large Asian markets that sell fresh fish ( sorta) I don't think I'd be comfortable selecting their mackerels. I don't think I have seen this type of mackerel at their counters. Generally, they have, King mackerel, Spanish mackerel and Atlantic mackerel.Most these are on the large size. Oftentimes when I buy fish from there, I find parasites ( I always cook the fish thoroughly but it's a big turn-off). I couldn't consider eating any of it raw and there's always the risk of contracting ciguatera. I do buy marinated mackerel (frozen) from my local Global market. It's from Japan and taste ok but the fish loses all its firmness and texture, and the fatty taste is non-existent. I wish I had access to Japanese restaurants (in Japan)- the food is on a whole different level.
This is a true mackerel and will be smaller than a king mackerel. Japan also has a small fish called sesame mackerel. Mackerel has many parasites. If you want to try making sashimi yourself, don’t choose mackerel for the first time. It is in the food chain of the Anisakis host. Come and have fun in Japan when you have time😊. Warm, polite and lovely Japanese people welcome you 😄. There are also delicious Japanese food and scenic spots with ancient architecture.
I spent a month in Japan in 1997 traveling in Osaka ,Tokyo, Kyoto and Wakayama prefecture visiting Onsen and Shrines (and eating out @ great restaurants and in Ryokans!!!). The Japanese I met were awesome, friendly people Some invited me into their home. I had an incredible time. I’d love to go back. I don’t know if it’s in the cards as my wife has no interest.
I have some kind of anxiety about those cooking..... Прост у меня мать любит скумбрию, да и в принципе рыбу засоленую... И там готовка выглядит.... Ну скажем, менее нежно... Ну, для начала, кости легко вручную вынимаются.... Причем во время её нарезки после засолки рыбы.
You are absolutely right😉. This fish has not been ikejimed. In order to preserve it for a long time and maximize the deliciousness of the fish, Japanese people usually ikejime the fish that is ready to be cooked. The herring fish is almost never cooked. The fact that you can see that this fish has not been ikejimed shows that you know a lot about fish👍. I hope you can give more advice to everyone in the future, so that better knowledge can be spread and everyone can share human wisdom. Thank you for your comment, nice to meet you😊.
こんにちは、クックさん。 スピーチの自動翻訳を無効にしてください。非常に気が散りますし、いつも機能するとは限りません。 視聴者は希望に応じて翻訳を選択できます。 ありがとうございます。日本語で楽しむのを楽しみにしています（同意していただければ、笑）。 Hello Mr. Cook. Please disable the auto translation of your speech. It is very distracting and does not always work. People watching can choose to translate if they wish. Thank you - I look forward to enjoying in Japanese (if you agree ha ha).
こんにちは、クックさん。 返信ありがとうございます。 もっと明確に説明すべきでした。私は日本語を話せません（少しは理解できますが）。私を含め、一部の人は、元の音声を聞き、自分の言語の字幕を使用するオプションを好むでしょう。 とにかく、ビデオをありがとう。シメサバは私のお気に入りの1つです。 オーストラリアからのご多幸を祈ります Hello again Mr Cook, Thank you for replying. I should have made myself more clear. I am not a Japanese speaker (although I do understand a bit). Some people, including me, would prefer the option of listening to the original audio and using the subtitle of their own language. Anyway, thank you for the video - shime saba is one of my all-time favourites. Best wishes from Australia.
Thank you for your blessings. I will try to change the style of the video. If not, it will just keep it the same. No new discoveries means no progress for me. Thank you for your valuable suggestions, which give me a chance to make progress.
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
Saba is one of my favorites - I've eaten it in the US and Japan and while the quality can vary, I have always enjoyed it.
The Japanese plan mackerel among the blue fish. Green fish include: mackerel, horse mackerel, sardines, etc. I like blue fish. When the weather is dry in winter, I will use blue fish to make dried fish and grill it. Very delicious 😋. We used to make it together when my children were young, and the process was very happy😃. Now that he has grown up, I make it alone😭
i dont cook japanese food nor do i like it. but i love the preparation process! i love your vidss ❤
ありがとうございます😊
Looks wonderful. Only use the freshest fish preferably caught same day. Here in UK where I live that is difficult to obtain.
Thank you very much for your message. As you said, freshness is very important for raw fish. Since Japanese people like to eat raw fish, you can buy fresh fish caught that day in general supermarkets and markets.
failed to find any elephant in my fridge hence used a fragrant piece of vacuum cleaner as a side dish. still seems to be quite delicious. thx for the recipe
Very creative side dishes. From now on, my family has one more edible appliance that can be used in emergency situations. Thank you for your comment. While replying to your comment, the weather here is very good, and I also wish you a happy day every day.
"мало кто страдает ожирением, употребляя японскую еду"
и мало кто ходит сытым)
Спасибо, друг мой, твой комментарий еще раз напомнил мне о моей неспособности помочь «человеческой природе». 🤔
Would you recommend any specific vinegar for the pickling?
Awesome videos, so clear and interesting .
Love From Sydney !
Nice to meet you. This video is marinated with 4.5% acidity rice vinegar. If you like sweetness, I highly recommend using sushi vinegar (sushi vinegar, rice vinegar: 900ml, sugar: 225g, salt: 90g). If it's not enough, you can add more. I hope it suits your taste.
I buy pickled mackerel with onions 2 times per week from supermarket. No stress no hours to prepare. And I eat 2 mackerels at one dish not a few slices
You don't know what you're missing.
@@rickhayhoe What?
Non è per te questa ricetta...continua a mangiare lo sgombro con la cipolla
いいね！
朝遅いし
Is it possible to make pickled fish using salmon?
Your question is great👍, I haven't tried it yet and I haven't seen anyone else try it, which means a new challenge is coming. Your question ignites the fire in my heart. I need time to prepare to make a video on marinated salmon. Thank you for your question👍
@ thank you for your thoughtful response!
osmotic pressure. There's a term you don't hear too much in cooking videos! Good job!
😊 thank you
красиво сделал )) полагаю что вкусно )
Кисло-сладкий, вкусный. Этот тоже хорош ruclips.net/video/1ggRKc1llc0/видео.html
никаких предположений. стопудово вкусно! главное, чтобы рыбка посвежее
Tanned fish skin is one of the most durable tanned products.
どちらの国の出身の方か存じ上げませんが、日本人でもここまでできる方は本当に少ないです。私もよくしめ鯖を作ってますが、本当にお上手で素晴らしい。皮目バーナーで炙ってもおいしいです。最初の塩は海水から作った塩を使うと良いですよ。
I am from Romania! Noi obisnuim sa mancam si macrou la cuptor cu sos de rosii si ceapa, si de asemeni la tigaie prajit si cu sos de usturoi!
@ 鯖はおいしいですよね。日本は鯖を取り過ぎて大きい鯖がいなくなったし高くなってしまいました。情けない限りです。以前鯖サンドイッチも作りましたがとてもおいしかったですよ。
私は中国からです、こんないい言葉と知識いただいて、@koichirokunさん ありがとう😊 もっともっと 和食を世界中に知ってもらいたい、@koichirokunさんの知識を貸してください、これもよろしくお願いします🙇
Подскажите пожалуйста, какой уксус Вы используете,и какой он концентрации в процентах?
Я использовала 4,5% рисовый уксус. Другой вариант - использовать для маринования уксус, из которого готовили суши. Если вы любите сладкое, я могу порекомендовать использовать уксус, из которого готовили суши, чтобы они были вкуснее (уксус для суши: 900 мл рисового уксуса, 225 г сахара, 90 г соли). ) Если приготовленного уксуса для суши недостаточно, можно добавить еще, надеюсь, он придется вам по вкусу.
Спасибо большое за ответ, очень нравится кухня Вашей страны,хочу попробовать этот рецепт,да и все остальные надеюсь очень вкусные .
I wonder what kind of mackerel this fish is?
I'm located in the middle of the US (St. Louis) and while there's a few large Asian markets that sell fresh fish ( sorta) I don't think I'd be comfortable selecting their mackerels.
I don't think I have seen this type of mackerel at their counters. Generally, they have, King mackerel, Spanish mackerel and Atlantic mackerel.Most these are on the large size.
Oftentimes when I buy fish from there, I find parasites ( I always cook the fish thoroughly but it's a big turn-off).
I couldn't consider eating any of it raw and there's always the risk of contracting ciguatera.
I do buy marinated mackerel (frozen) from my local Global market. It's from Japan and taste ok but the fish loses all its firmness and texture, and the fatty taste is non-existent.
I wish I had access to Japanese restaurants (in Japan)- the food is on a whole different level.
This is a true mackerel and will be smaller than a king mackerel. Japan also has a small fish called sesame mackerel. Mackerel has many parasites. If you want to try making sashimi yourself, don’t choose mackerel for the first time. It is in the food chain of the Anisakis host. Come and have fun in Japan when you have time😊. Warm, polite and lovely Japanese people welcome you 😄. There are also delicious Japanese food and scenic spots with ancient architecture.
I spent a month in Japan in 1997 traveling in Osaka ,Tokyo, Kyoto and Wakayama prefecture visiting Onsen and Shrines (and eating out @ great restaurants and in Ryokans!!!). The Japanese I met were awesome, friendly people Some invited me into their home. I had an incredible time. I’d love to go back. I don’t know if it’s in the cards as my wife has no interest.
I have some kind of anxiety about those cooking.....
Прост у меня мать любит скумбрию, да и в принципе рыбу засоленую... И там готовка выглядит.... Ну скажем, менее нежно... Ну, для начала, кости легко вручную вынимаются.... Причем во время её нарезки после засолки рыбы.
I feel like this fish wasn't ikejimed well
You are absolutely right😉. This fish has not been ikejimed. In order to preserve it for a long time and maximize the deliciousness of the fish, Japanese people usually ikejime the fish that is ready to be cooked. The herring fish is almost never cooked. The fact that you can see that this fish has not been ikejimed shows that you know a lot about fish👍. I hope you can give more advice to everyone in the future, so that better knowledge can be spread and everyone can share human wisdom. Thank you for your comment, nice to meet you😊.
こんにちは、クックさん。
スピーチの自動翻訳を無効にしてください。非常に気が散りますし、いつも機能するとは限りません。
視聴者は希望に応じて翻訳を選択できます。
ありがとうございます。日本語で楽しむのを楽しみにしています（同意していただければ、笑）。
Hello Mr. Cook.
Please disable the auto translation of your speech. It is very distracting and does not always work.
People watching can choose to translate if they wish.
Thank you - I look forward to enjoying in Japanese (if you agree ha ha).
こんにちは😃 今試したんですけど、無効にするの場合には字幕中から日本語を消さないといけないです、そうすると翻訳の選択科目の中にに日本語が無くなります。もし画面下に勝手に出てきた字幕が邪魔するならば、画面をタップして、右上に出てきた歯車の横にccのボタンをタップすることで 字幕のON OFFことができます、是非 やって来てください😃 もちろん 日本語版の動画は必ず作ります。もっともっと 海外のみなさんに和食を知ってもらいたい為、しばらく外国語やり続けますので、よろしくお願いします🙇😃
こんにちは、クックさん。
返信ありがとうございます。
もっと明確に説明すべきでした。私は日本語を話せません（少しは理解できますが）。私を含め、一部の人は、元の音声を聞き、自分の言語の字幕を使用するオプションを好むでしょう。
とにかく、ビデオをありがとう。シメサバは私のお気に入りの1つです。
オーストラリアからのご多幸を祈ります
Hello again Mr Cook,
Thank you for replying.
I should have made myself more clear. I am not a Japanese speaker (although I do understand a bit). Some people, including me, would prefer the option of listening to the original audio and using the subtitle of their own language.
Anyway, thank you for the video - shime saba is one of my all-time favourites.
Best wishes from Australia.
Thank you for your blessings. I will try to change the style of the video. If not, it will just keep it the same. No new discoveries means no progress for me. Thank you for your valuable suggestions, which give me a chance to make progress.