This is a prime example of why sushi and sashimi masters in Japan must train for many years. Everything from picking out the broken and bad grains in rice to seasoning and cutting are tedious, but when people know the quality, which starts with the aesthetics, it is an unforgettable experience. Japan prides itself on the simplicity, so you will not find any fancy lambada or golden gate rolls there. Simplicity is the most transparent way to know the mark of a master
This guy needs a softer wood cutting board or maybe just some tlc for the chipped up high carbon blade! Btw amazing video. Great skill. Came for Daikon, had ASMR for dinner.
Question: If you make this ahead of time, how do you STORE it? How long does it last for? It would be great to know proper storage for future references, including for serving guests. This honestly looks too difficult for me to do every day lol
Yikes. That sucks. What a lame experience. The World is so vast and large, we should want to help teach each other. I'm sorry your experience was terrible at that one place but I'm glad you're here and found information on what you were wanting then. 😊
@oscarguajardo9268 if you cannot find it as "shiso" you might find it as "green perilla leaves". There's also a red Variant, too, but that's usually not used as Sashimi Garnish.
This is a prime example of why sushi and sashimi masters in Japan must train for many years. Everything from picking out the broken and bad grains in rice to seasoning and cutting are tedious, but when people know the quality, which starts with the aesthetics, it is an unforgettable experience. Japan prides itself on the simplicity, so you will not find any fancy lambada or golden gate rolls there. Simplicity is the most transparent way to know the mark of a master
Damn that's harder than I thought it would be. Welp I tried😂
Same.
Knife skill goals.
Wish I owned them 😩
Thank you so much for showing how to prepare this vegetable. No one would tell me where I live and I want to surprise my parents.
Appreciate the knife skills but I think I'll try running it through the spiralizer first
Right?
You really want a single beveled knife for this. It makes the process a million times easier.
This guy needs a softer wood cutting board or maybe just some tlc for the chipped up high carbon blade! Btw amazing video. Great skill.
Came for Daikon, had ASMR for dinner.
That's like radish paper!! Amazing..
You simply do this because you LOVE doing it. Nice work, but geeezzz.
Dang it!!! That's waaayyy above my skill set!
This is absolutely beautiful.🤘❤️
The precision
Question: If you make this ahead of time, how do you STORE it? How long does it last for?
It would be great to know proper storage for future references, including for serving guests. This honestly looks too difficult for me to do every day lol
Amazing skill
This would be great in coleslaw too! 😁
This is so hard, dont underestimate it
Wow. I wish I can do it myself, I was wondering, did they invent a device or something that will give this same result?
They do try to search cabec you will see it looks like a rotating mandoline
OMG 😲!!!
I thought there must be some little gadget is invented by now for that, BUT NO!!!, it's still done old fashion way 😳!! I'm shocked!
Skilled
How long does this process generally take to complete? Thank you.
すごい！
*sighs*
*pulls out potato peeler*
💀
Respect!
すごいね！
How do you keep the daikon shreds crisp for later use?
I had no idea what this was and all the rude jerks at the sushi place laughed and mocked me for not knowing the white stringy stuff is white radish…
Yikes. That sucks. What a lame experience. The World is so vast and large, we should want to help teach each other. I'm sorry your experience was terrible at that one place but I'm glad you're here and found information on what you were wanting then. 😊
What brand knife are you using taisho?
I think you can buy the same kind here www.etsy.com/jp/shop/JapanKnives?fbclid=IwAR3_VlsBQPxmhlPF42QkMg93z0stZZHyhQVdkifTRz9h2Qxl1QW0Pvcy6YU
And tragic that no one ever seems to eat it
I do. Daikon is delicious lol
関西の方ですかね？
What's the name of that leaf that's at the end on the plate
@@oscarguajardo9268 Shiso
@oscarguajardo9268 if you cannot find it as "shiso" you might find it as "green perilla leaves". There's also a red Variant, too, but that's usually not used as Sashimi Garnish.
Imposible to do😪😭😭
菊一文字www
A lot of work! Not easy :(