A whole sea bream into 4 dishes. Soup, Rice , Sashimi and Nitsuke.

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  • Опубликовано: 23 дек 2024

Комментарии • 24

  • @WAFLCHUNK
    @WAFLCHUNK 7 месяцев назад +5

    Your videos are always wonderful Ryusei! I share with my friends. I hope your day goes wonderfully!

  • @cmarnold78
    @cmarnold78 7 месяцев назад +3

    Thanks! My dad at home in New Zealand catches fresh snapper every couple of days. I will send these recipes to him.

    • @kyodokan.japanese.cuisine
      @kyodokan.japanese.cuisine  7 месяцев назад +1

      You’re welcome! That’s sounds great!! I’m very happy that you share my video. I hope he will enjoy it. Thank you very much!!

  • @Ieatlikeabird-mh7tz
    @Ieatlikeabird-mh7tz 7 месяцев назад +2

    Very professional Ryusei,you have so many different kinds of knives,cutting the fish is a form of art itself.Sea bream is a beautiful fish I was told. I have made fish soup before,I am going to try all these dishes for sure (maybe not the sashimi,no confidence). Using kombu to enrich the fish stock makes a lot of sense.When we were small,we used to fight for the fish eggs!!!!

    • @kyodokan.japanese.cuisine
      @kyodokan.japanese.cuisine  7 месяцев назад +1

      Thank you for watching. Yes, I have several knifes and use them. Yes, it’s really beautiful. Sounds good. Please try them! I think Nitsuke is easy to make make. You can add spinach instead of burdock too. When you add it, I recommend to add it at last. Haha, fish eggs are very small portions. We love them too. In my family, “Ikura” is very popular. Thank you for telling your story!!

  • @johnNJ4024
    @johnNJ4024 7 месяцев назад +1

    Konichiwa Ryusei-san! The different cooking techniques all with one fish is a very nice demonstration to make multiple recipes. I will definitely have to try them the next time I buy a whole fish, but not the sashimi because I can only get frozen fish that is not sushi grade. I love watching your videos! Domo arigato gozaimashita!

    • @kyodokan.japanese.cuisine
      @kyodokan.japanese.cuisine  7 месяцев назад

      Thanks for your wonderful comment which really encourage me!! Yes, please try them. I’m happy you said that. Arigato gozaimasu!!

  • @zumpoof
    @zumpoof 7 месяцев назад +2

    Thank you for posting. I’ve only been making western sea bream dishes. I’m looking forward to trying your recipe.

    • @kyodokan.japanese.cuisine
      @kyodokan.japanese.cuisine  7 месяцев назад +1

      Thank you for watching! Western sea bream dishes are great. I love them! Yes, please try them. I hope you enjoy them.

  • @bbqboy175
    @bbqboy175 5 месяцев назад +1

    Your videos are so informative and beautiful to watch. You inspire me to try more Japanese cooking techniques. Thank you so much Ryusei 👏

    • @kyodokan.japanese.cuisine
      @kyodokan.japanese.cuisine  5 месяцев назад +1

      Thank you very much! I’m very happy you said that. I hope you will enjoy Japanese cooking!

  • @lucaschwerdtner1260
    @lucaschwerdtner1260 7 месяцев назад +2

    Looking forward to watching the video rn. Will definitely be great!

    • @kyodokan.japanese.cuisine
      @kyodokan.japanese.cuisine  7 месяцев назад

      Thank you for comment again. I hope you enjoy it!
      By the way, do you like Japanese comics? I like “kuroko's basketball" too!!

  • @Max-dm8ee
    @Max-dm8ee 7 месяцев назад +1

    as always an amazing and super interesting Video Ryusei-San!

  • @zlazypandaz
    @zlazypandaz 7 месяцев назад

    Thank for making these videos! They’re very informative and thorough.

  • @dgitpadre
    @dgitpadre 7 месяцев назад

    Here in San Francisco, we can purchase fresh Tai from New Zealand. This is a very helpful video on how to cook the fish to its fullest potential. Next time I buy a Tai, I will use some of the techniques you showed in the video. Thank you!

    • @kyodokan.japanese.cuisine
      @kyodokan.japanese.cuisine  7 месяцев назад

      Thank you for watching and telling information from San Francisco. I’m very glad that these techniques will be useful for you. I hope you’ll enjoy them. Thanks too!!

  • @Vsor
    @Vsor 7 месяцев назад +3

    What does pouring the water on the fillet do, make the skin firmer?

    • @kyodokan.japanese.cuisine
      @kyodokan.japanese.cuisine  7 месяцев назад +7

      We can’t eat sea bream skin in raw. So we pour it to heat the only skin. In Japan,this technique is called “Yubiki”. Thank you for watching!

  • @AiraXue
    @AiraXue 7 месяцев назад

    I really really enjoy your video, Ryusei-san! I am hoping to take a trip to Japan in November since I've been fascinated with Japanese culture and food since I was a teenager (I was born in Canada but now live in the states). Your videos are wonderful because not only does everything you cook look delicious but I love your explanations of japanese culture that you include! So thank you. I am am avid fan of your channel and will look forward to more videos

    • @kyodokan.japanese.cuisine
      @kyodokan.japanese.cuisine  7 месяцев назад +1

      Thank you for watching. I’m very glad you said that. I hope you will enjoy your trip. In the future, I wish to go to Canada and states too. Yes, I keep making the videos!! Thank you!